If I’m honest, it has been years since I have made scones. Despite the fact that I have made them successfully in the past, I have been a little afraid of attempting them and having a failure in the kitchen. When I stumbled across this recipe I was not only scared of the scones but a little bit wary of messing with a good formula with the additions of cranberry and pistachios. I can however report back that not only are these easy to make, but they taste fabulous – never be afraid to try something new!
300g plain flour, sifted
75g caster sugar
1tbsp baking pwder
1/2 tsp salt
120g chilled unsalted butter, cubed
75g dried cranberries
- Preheat the oven to 20 degrees C and prepare a baking tray with some baking paper.
- Mix the flour, sugar, salt and baking powder in a bowl and add the butter.
- ‘Rub’ the cubes of butter and the dry ingredients between your finger tips. Slowly work through the whole mixture, making sure not to leave any lumps of butter. Eventually it will resemble fine breadcrumbs
- Add the fruit and nuts plus your milk and mix to combine – do not over mix, just bring the ingredients together.
- Turn the dough out onto a floured surface (you’ll need plenty on the surface and your hands,) pat down to 3cm thick and make a round-ish shape.
- With a floured knife cut the round up like pizza into 8 triangles.
- Brush the tops with milk (and I think a little granulated sugar would be nice here,) and bake for 12-15 minutes until golden.
Eat while they are hot, with butter on a rainy afternoon
Decadent as I am, it’s been a long time since I ate a scone as anything more than a vessel for the cream and jam I piled on it. These were beautiful and reminded me just how delicious scones are. Try them for yourself this weekend.