Back to Basics – Cranberry tea scones

There was a lot of excitement in our house this weekend. Having had a temporary kitchen since we moved into the house three years ago, and after months of planning, preparation and a few weeks of renovation chaos, yesterday saw the completion of our new kitchen! The last box was unpacked on Sunday morning, just hours before we were due to host a family lunch, and that afternoon I could not wait to put our new oven through its paces with a batch of delicious cranberry tea scones.

This recipe is a favourite of mine that I have had for many years. When I bake scones, this is the way I do it! If you are not a confident baker this is an easy recipe to start with, which is why I have included it in the “Back to Basics” section, but seasoned bakers will love it too. The scones are light and fluffy, and in this particular version I love the addition of the cranberries which add an extra touch of sweetness.

CRANBERRY TEA SCONES

Servings: 8
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2 cups cake flour + extra for dusting
1 tbsp baking powder
2 tbsp castor sugar
½ tsp salt
50g chilled butter
60g dried cranberries
1 large egg
¾ cup milk + extra for brushing

1.) Preheat your oven to 200ºC and grease a baking tray. Sift the flour, baking powder, castor sugar and salt into a bowl.

2.) Cut the butter into cubes and use your fingertips to rub them into the flour until the mixture resembles breadcrumbs. Stir in the cranberries.

3.) Beat the egg lightly with a fork, then stir into the mixture.

4.) Gradually add the milk and mix gently with your hands until you have a thick dough. (You may not need all of the milk.) Be careful not to overwork the dough as this could result in tough scones.

5.) Turn the dough out onto a floured surface and pat to a thickness of 2-3cm. Use a floured cookie cutter to cut out circles. (I find a 5-6cm cutter is a good size to use.)

6.) Place the circles on your prepared baking tray and brush the tops with a little milk. Bake for 10-15 minutes or until the tops are golden and the scones have risen and are cooked through.

Serving suggestion: serve the scones fresh from the oven with butter, your favourite jam and a dollop of whipped cream.