If you'd like to get a copy of Tina's Traditional Book of Scones
or if you just want the scones, clotted and/or jam then buy online
Cranberry Scones - makes 6 scones. Feel free to double the measurements to double the batch size.
1. Preheat oven to 375F
2. Line baking trays with parchment paper
Ingredients:
3. Measure 8oz flour and add to mixer
4. Add 2 tea spoons baking powder - aluminum free
5. Add 1/2 tsp salt
6. Add 8oz butter cut into slices
7. Mix butter, flour, baking powder and salt on low speed until breadcrumb consistency
8. Add in 2oz sugar
9. Add 2oz dried cranberries
Method:
11. Mix until dough ball forms by adding just less than 1/4 pint full or butter milk
12. Add more milk if mixture is still dry.
13. Flour prep surface
14. Knead dough into smooth ball
15. Roll to 3/4 inch to 1 inch thick
16. Use pastry cutter and place scones on lined baking tray. Scones will spread a little so leave 1/4 inch between.
17. Re-roll dough to make more from leftovers. To do this form into a ball with a smooth top so scones don't crack. If bottom is not neat, that is OK.
18. Brush top with milk. This will add a glaze when baked.
19. Bake at 375F for 25mins
How can I tell if they are ready?
Not done if too pale
Done if slightly browned
Overdone if too dark/burned.
If you'd like to get a copy of Tina's Traditional Book of Scones
or if you just want the scones, clotted and/or jam then buy online