There was a lot of excitement in our household 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 this huge project. The last box was unpacked on Sunday morning, just hours before we were hosting a family lunch, and that afternoon I couldn’t wait to put the new oven through its paces with a batch of tea scones.
This recipe is a favourite of mine that I’ve had for many years – when I bake a batch of scones, this is the way I do it. If you aren’t a confident baker this is an easy recipe to start with, which is why I’ve added it to the “Back to Basics” section, but seasoned bakers will love it too. These scones are light and fluffy, and I love the addition of the cranberries which add a touch of sweetness.
CRANBERRY TEA SCONES
Makes 8 scones
2 cups cake flour
1 tablespoon baking powder
2 tablespoons castor sugar
1/2 teaspoon salt
50g chilled butter
60g whole, dried cranberries
1 large egg
3/4 cup milk
Step 1.) Preheat your oven to 200°C. Sift the flour, baking powder, castor sugar and salt into a bowl.
Step 2.) Cut the butter into cubes and rub into the flour mix using your fingertips until the mixture resembles breadcrumbs. Stir in the cranberries.
Step 3.) Beat the egg with a fork, then stir into the mixture.
Step 4.) Gradually add the milk until you have a thick dough, you may not need to add it all. Be careful not to overwork the dough as this could toughen the scones.
Step 5.) Turn the dough onto a floured surface and pat to thickness of 2-3 cm. Use a floured cookie cutter to cut out rounds, a cutter with a 5 – 6 cm diameter is a good size to use.
Step 6.) Place the rounds on a greased baking tray and brush the tops with a little milk. Bake for 10-15 minutes until the tops are golden and the scones have risen.
Serve fresh from the oven with butter, your favourite jam and a dollop of whipped cream.