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
- 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.