These slightly sweet classic scones, which are regularly featured in the Wedgwood Tea Room’s afternoon tea menu, are customer favourites.
Cranberry Scones
Makes approximately 13
Ingredients
- 4 cups self-raising flour
- ⅓ cup caster sugar
- ½ teaspoon baking powder
- 1 cup cold unsalted European-style butter, grated
- ½ cup dried cranberries, roughly chopped
- ¾ cup cold whole buttermilk
- ¼ cup water
- 3 large eggs, divided
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Into a large bowl, sift together flour, sugar, and baking powder. Using fingers, rub butter into flour mixture until it resembles fine bread crumbs. Stir in cranberries. Create a well in the centre of flour mixture.
- In a medium bowl, whisk together buttermilk, ¼ cup water, and 2 eggs until well combined. Add to well in flour mixture and gently mix together with a fork or hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet.
- In a small bowl, whisk remaining egg until no streaks remain. Brush tops of scones with egg.
- Bake scones until golden brown and puffed, 12 to 15 minutes. Serve warm or at room temperature.
Notes
*If caster sugar is not available, extra-fine sugar can be used.
RECOMMENDED CONDIMENTS
Clotted cream
Black currant conserve
RECOMMENDED CONDIMENTS
Clotted cream
Black currant conserve
