HOT CRANBERRY SCONES
Makes : 12/Preparation Time : 25 Minutes/Cooking Time : 15 minutes
2 1/2 cups self-raising flour
1/2 cup dried cranberries/craisins
1 tsp baking powder
1 tbsp sugar
a pinch of salt
40g chilled, unsalted butter
1 cup milk
Preheat oven to 220C. Line a baking tray with baking paper. Sift the flour, baking powder and salt into a bowl. Rub in the butter lightly with your fingertips till the mixture resembles breadcrumbs. Add cranberries and sugar. Mix lightly. Make a well in the centre. Pour in the milk and mix with a flat-bladed knife, using a cutting action, rotating the bowl as you go until the dough comes together in lumps. At this point the dough should be wet and slightly sticky. With floured hands, gently lift the dough and place on a floured surface. With light pressure, pat the dough into a smooth ball. Do not knead.
Using a rolling pin, lightly roll the dough out to 2-3cm thick. Using a floured 6cm scone cutter, cut rounds and place them on the lined baking tray. Gather scraps of remaining dough and proceed to roll and cut again till all the dough is used up. Brush the tops of the rounds with milk and bake in the highest part of the oven for approximately 15 minutes until risen and golden. Wrap them in a clean tea-towel and serve warm with butter, jam and fresh whipped cream. Best eaten straight from the oven as they tend to dry out quickly.
- Use a light hand while mixing or like muffins they will become tough and chewy. Never knead scones.
- Scones have to be baked quickly and at a high temperature.
- The addition of sugar reduces the floury, mealy taste.
- If after adding milk, you feel that the dough is a tad dry, add more milk.
- Scones freeze very well.