Ingredients
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100gr Dried CranberriesSoaked in water for a few hours
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2 Eggs
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500gr Self Raising Flour
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Pinch Salt
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2 tsp Baking Powder
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150gr ButterUnsalted
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2 tsp Caster Sugar
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4 tbsp Milk (whole)
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Carte d'Or Vanilla
A fool-proof recipe you must try! Serve warm with a dollop of luscious Carte D’Or vanilla ice cream.
Steps
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1
Done
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Using the classic running-in method, I begin by rubbing the cold unsalted butter into the flour, baking powder, sugar and salt. |
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2
Done
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When the mixture turns into a yellow mixture of clusters, add the eggs one by one, and then the milk. Bring the dough together with as little movement as possible. Eventually, fold in the plumped-up cranberries. Place the soft dough into a glass bowl, cover in clingfilm & let it sit in the fridge for 30 minutes. |
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3
Done
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On a floured surface, roll the dough to the thickness of your finger. Grab a round cookie cutter and cut out the scones. Brush the top with a little milk and bake at 200°C until they have risen and just started to look golden. |
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4
Done
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Serve warm with a scoop of Vanilla Carte D’Or ice cream and if desired, a spread of strawberry jam. |
