Who can resist afternoon tea with homemade cranberry scones, whipped cream and jam?
Not me.
Ingredients:
150g butter
600g plain flour
150g sugar
40g baking powder
200g dried cranberries
190g heavy cream
190g milk
Preheat the oven to 220C.
In a large mixing bowl combine flour with baking powder and
cut in butter. Mix in sugar and cranberries.
Add milk and cream and stir until just combined.
Transfer dough to a lightly floured surface and knead few times. Let the dough rest, covered, in fridge for 15 minutes
Transfer the dough to a lightly floured surface and roll out to 2-3cm thick. Cut the dough into 6*6 cm rectangles.
Reduce the temperature to 200C and bake scones 15-20 minutes until golden brown and well risen.
Eat with clotted cream (whipped cream) and jam.
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