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Dried Cranberries Scones
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Course
Dessert
Cuisine
Irish
Servings
6
Ingredients
1x
2x
3x
50
g
dried cranberries
1
clementine
zest
450
g
plain flour
1-2
generous teaspoons baking powder
100
g
caster sugar
200
g
Irish butter
diced
1
egg
120
ml
buttermilk
or half cream and milk
1
egg wash
Fresh butter to serve
Instructions
Preheat the oven to 160˚C / 300˚F.
Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
Add the cranberries and clementine zest.
Add the egg and the buttermilk and mix to a soft dough.
If the mixture is too wet & loose at this stage add in a little extra flour.
Transfer the mixture to a floured surface and flatten it out to about 3cm in depth.
Using a 4-5cm scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
Brush the egg wash over the top of the scone. Bake for 25-30minutes.
Remove from the oven and dust with icing sugar.
Serve the scones with butter and freshly whipped cream.
Keyword
afternoon tea, biscuit, Dessert, Kevin Dundon, scone