The dried cranberries in these warm and fresh from oven classic cranberry scones are ideal for afternoon tea. They are easy and absolutely delicious to serve with warm tea.
You can keep these scones for longer than 1 week in the freezer but be sure to pop them in the oven again before serving. It makes a big difference!
Prepare time: 10 minutes
Cook time: 20 minutes
Yield: 12 scones
Ingredients:
500g Plain Flour
2 tsp Baking Powder
2 tbsp Brown sugar
1 tsp Pink Himalaya Salt
1 egg
120g cold butter
300ml whole cream milk
To prepare:
Preheat the oven to 200˚c and line a baking sheet with parchment paper.
Mix whole cream milk and egg to combine. Set aside.
Add the flour, sugar, baking powder and salt to a large bowl and whisk together using a fork until combined.
Cut cold butter into small pieces and add into the flour mixture. Use your hand to rub the butter into the flour. The goal is to create paper-thin pieces of butter small and large throughout the mixture
Pour in wet ingredients and fold in everything with a spatula until form a smooth ball Pat down the dough until surface about 3 cm evenly.
Dip scone cutter into flour and cut into the dough in a swift motion. Place scones onto a parchment paper.
Egg wash on top of each scone and bake for 15-20 minutes or until golden brown. Remove from the tray and place on a wire rack.
Serve hot with salted butter, strawberry and tea.
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