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Cranberry Scones

Makes 12 scones
Course Breakfast, Snack
Cuisine Western

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

  1. Scones can last about a week in the fridge and much longer when frozen.
  2. Lightly reheat in the oven or air-fryer before serving.