We are having one hell of a torrential rain storm going on outside. As I sit here writing this, I am seriously wondering if we are going to lose our electricity. I sure hope not because that's no fun. Nope, none at all. It is funny because it didn't rain for six whole months and then this. I think we are in for a very wet and stormy winter.
When the weather is like this, all I ever want to do is cook or bake something. Surprise. So, this morning when it was still raining I made these Cranberry Scones for breakfast. And I did eat only one. See, I do have will power after all.
Don't they look great for....ah, Christmas.
Yes, I am still making my way through Christmas inspired recipes. In fact, I have been looking back through my postings over the past 5 days or so and everything seems to have a red and white theme. I did tell you all that it would be festive this month. So, you can't say you haven't been warned...ha! I think I might mix it up in a day or two with something completely not Christmas. So stay tuned for something a little off the beaten festive track.
In the meantime, we have these scones. This is just my basic scone recipe with the addition of dried cranberries. So nothing much new, just giving an old recipe and new twist. Plus, something to think about for a breakfast, brunch or snack through the festive season. From start to finish, these can be in you belly in under 25 minutes. Come on, you can't complain much about that, right?
Let's talk making scones.
Always use cold butter. I have talked about it in other scone recipes before, but just in case you didn't see those. Here we go again. The cold butter is vital because it doesn't get incorporated completely which gives the scone a lighter texture. If you use butter at room temperature you will likely have a scone that has texture more like a muffin. Not bad, just not a scone.
When mixing the dough, just mix it until it is combined. As stated in the recipe, don't over mix it. Again, this is important because you will end up with more of a cake like texture. Not what you are looking for. Cake recipes always ask you to whisk or beat the batter for several minutes. This isn't the case with scones. So, no over mixing!
Yes, the cranberries go into the flour before the milk is added. Why? Because if you don't do it this way, they will likely sink to the bottom of the scone. So coat them in the flour before you add the milk and this should ensure well distributed cranberries!
Time to get your scones on.
Makes 8 / Prep time: 10 minutes / Bake time: 15 minutes
2 Cups/250 grams of flour
4 teaspoons of baking powder
½ teaspoon of salt
1/3 Cup/40 grams of butter, cold
2/3 Cup/160 ml of milk
3/4 Cup/90 grams dried cranberries, roughly chopped
1 Egg, lightly whisked for brushing
Preheat oven to 400 degrees F and grease a baking tray.
In a large mixing bowl, add flour, baking powder and salt. Whisk lightly to combine. Cut in butter and use the tips of your fingers to incorporate it until it resembles a bread crumb mixture. Stir in dried cranberries. Add milk all at once and stir until it comes together as a dough. Don't over mix.
Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes. Serve immediately.
Click the downloadable link below to print recipe!
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