Wednesday, 11 July 2012

Cranberry Scones

Cranberry Scones

Make 8


  • 225 g self-raising flour
  • 1 tbsp caster sugar
  • pint of salt
  • 75 g butter, cut into small pieces
  • 50-80 g dried cranberry
  • 1 egg beaten
  • 50 ml milk

1. Lightly grease a baking tray (cookies sheet)
2. Sieve (strain) the flour, sugar and salt into a mixing bowl and rub in the butter with your finger until the scone mixture resembles breadcrumbs.
3. Stir in the candies or cherry and sultanas.Add the egg.
4. Reserve 1 tablespoon of the milk for glazing, then add the remainder to the mixture.
5. Mix together to form a soft dough, on a lightly floured surface, roll out the dough
to a thickness of 2 cm and cut out 8 scones, using a 5 cm/2 inch cutter.
6. Place the scone on to the baking tray and brush with the reserved milk.
7. Bake in a preheat oven, 220 C for 8-10 minutes or until the scone are golden brown.
8. Leave to cool on the wire rack, then serve split and buttered.

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