Cranberry Scones
Makes 12 scones
Ingredients
- 300 g self raising flour
- 125 g cold salted butter
- 20 g raw sugar
- 100 g dried cranberries
- 1 large egg
- 75 ml whole milk
Instructions
- In a mixing bowl, add self-raising flour and chilled butter cut into cubes
- Rub the butter flat with the flour to create layers of fat within the dough.
- Add raw sugar, dried cranberries and mix evenly.
- Add milk to egg in a bowl and beat well.
- Make a well in the center of the flour mixture and pour in the egg/milk mixture.
- Leave about 3 Tbsp of the egg/milk mixture for egg wash.
- Gently mix all ingredients together until the soft dough comes together.
- Keep in the fridge to rest for 30 minutes.
- Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
- Using a 2 inch round cutter, cut rolled dough to shape.
- Arrange on a lined baking tray. Brush the top with remaining egg and milk mixture.
- Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
- Remove the tray from the oven and transfer onto a cooling rack.
- Best served warm.
Notes
- Scones can last about a week in the fridge and much longer when frozen.
- Lightly reheat in the oven or air-fryer before serving.