For the past several weekends, we have been having pancakes in all shapes and sizes for breakfast. We’ve done Dutch, traditional American and even silly animal ones. It was time to break the pancake run this weekend. Browsing through Bill Granger’s Holiday cookbook for inspiration, a photograph of triangle scones in a pan jumped out at me.
I love scones! Cranberry scones are my favorite. But I have always made the traditional rounded ones. Rolling the scone dough out like a pizza and cutting them in wedges felt like an adventure that bright Sunday morning. The recipe was for blueberry scones, so I changed it. I have been buying a lot of organic dried cranberries and love using them in baked recipes. A cranberry scone with bits of dried cranberries bursting through the golden crunchy crust felt really inspired.
You can cut smaller wedges to get more servings. But I find eight scones to be the magic number. These scones cook very quickly and are best eaten warm from the oven. They go really well with some whipped cream and strawberry jam.
2 cups plain flour
1 tablespoon caster sugar
3 teaspoons baking powder
a pinch of salt
100g unsalted butter, cold cubed
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup craisins or dried cranberries tossed in a little flour
1 egg mixed with 1 tablespoon milk, for glazing
Preheat the oven to 200°C [400°F]. Line a baking tray with baking paper.
Mix the flour, sugar, baking powder and salt in a large bowl until well combined. Rub in the butter cubes with your fingers till mixture starts representing breadcrumbs. Mix in the buttermilk and eggs with a spatula in slow, cutting motions. Gently mix in the cranberries with your hands.
Turn the dough onto a lightly floured surface. Gather it in a huge round ball and gently flatten it to an uneven 6-inch wide circle. Cut into quarters and then each quarter into a half to get 8 wedges. Place on the prepared baking tray and brush with the egg glaze.
Bake for approximately 20 minutes in the pre-heated oven till it starts becoming golden and crusty. Serve hot with whipped cream and jam.
If you don’t have buttermilk on hand, you can substitute with 2 tablespoons Greek or coconut yoghurt mixed with half cup water.