Cranberry Scones

Scones are lovely and split the scones in half and fill with lightly blueberry, strawberry, apricot or rose jam with cream it was just perfect. I made English scones for my family during tea time every Sunday afternoon. I used cake flour instead of all purpose flour that makes the scones are soft, moist, buttery and flaky. This quantity ingredients it makes about 20 scones.

Ingredients:

900g plain flour

60g caster sugar

3 tsp salt

1 ½ tsp baking soda

2 tbsp vanilla extract

170g unsalted butter

3 eggs

450 ml milk

90g dried cranberries

Preparation:

1. Preheat the oven to 200 C. In a large bowl, sift together the flour, sugar, cranberries, baking powder and salt. Break the butter into cubes, add rub into the dry ingredients. Keep going until the mixture should look like coarse crumbs.

2. Whisk together the milk, beaten egg and vanilla. Gradually pour into the dry ingredients until it comes together as a dough. 

3. Turn the dough out onto a lightly floured work surface and knead gently for a few minutes.

4. Used a lightly floured rolling pin to roll out to about 2.6 cm thick.

5. Cut the dough into rounds and lay onto a baking sheet lined with grease proof paper, spacing a few inches apart.

6. Brush the tops of the scones with the left over egg-milk mixture. This helps to brown the tops of the scones during baking.

7.  Place and bake for about 20 minutes until nicely browned.

8. Remove from oven and transfer to a wire rack to cool. Serve with clotted cream, whipped cream or cream cheese and jam