Ingredients

The following ingredients have 10 Servings
  • 250 g strong white flour
  • 250 g wholemeal flour
  • 50 g caster sugar
  • 4 tsp baking powder
  • 50 g butter (softened)
  • 2 medium eggs (plus 1 beaten egg for egg wash)
  • 1 tsp vanilla extract
  • 200 ml semi skimmed milk
  • 100 g dried cranberries

Instruction

  • Pre-heat oven to 220c Fan.
  • Lightly grease a baking tray.
  • In a large mixing bowl, mix together the flours, sugar and baking powder. You can do this either by hand or in a stand mixer.
  • Add the softened butter, 2 eggs, vanilla extract, milk and dried cranberries. Mix together.
  • Flour the surface of a worktop and using a rolling pin, roll out the dough to about 1.5”/4cm thick. The dough mixture will be quite sticky and if it is too sticky to roll use a little extra flour to reduce the stickiness. Don’t over flour though as you want the scones to have a fluffy consistency within.
  • Using a round 2”-3”/5cm-7.5cm pastry cutter, cut out the scones one by one placing them immediately onto the greased baking tray.
  • Brush the scones with the egg wash.
  • Bake in the oven for 15 – 20 mins. Check they are cooked before removing by inserting a skewer into the middle of a scone. If it comes out clean, they are ready.
  • Remove the scones to a wire rack to cool a little before serving.