Ingredients
- 100gr Dried CranberriesSoaked in water for a few hours
- 2 Eggs
- 500gr Self Raising Flour
- Pinch Salt
- 2 tsp Baking Powder
- 150gr ButterUnsalted
- 2 tsp Caster Sugar
- 4 tbsp Milk (whole)
- 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
1 Done | Using the classic running-in method, I begin by rubbing the cold unsalted butter into the flour, baking powder, sugar and salt. |
2 Done | 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. |
3 Done | 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. |
4 Done | Serve warm with a scoop of Vanilla Carte D’Or ice cream and if desired, a spread of strawberry jam. |
