ROCK STAR CRANBERRY SCONES

MAKES 6-8 depending on what size you fancy.

Dried fruit is used in this recipe. I’m using cranberries.

You can swap them out for another dried fruit. Raisins are a popular choice.

PREP

• Preheat the oven to 210°C/190°C FANBAKE
• Line a baking tray with baking paper

INGREDIENTS

• 2 cups flour
• 2 & ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 6 Tablespoons cold butter, grated or chopped small
• ½ cup dried cranberries
• 1 egg
• ½ cup buttermilk [You can buy this at supermarkets or make it – its really easy. See how at the end of this recipe.]

FOR THE TOP OF THE SCONES BEFORE PUTTING IN THE OVEN

• ¼ – ½ cup milk
• 2 tablespoons sugar

METHOD

1. In a big bowl combine flour, baking powder, salt, baking soda.
2. Add grated or chopped butter. Rub the butter into the mixture using the ends of your fingers to create a texture like breadcrumbs.
3. Mix in the cranberries.
4. In another bowl beat the egg and buttermilk together.
5. Pour the liquid mixture into the flour mixture.
6. Mix with a spoon or round ended knife until just combined.
7. Put the dough on to a lightly floured kitchen bench and gently form into a square/rectangle about 3 centimetres high.
8. Cut into equal squares and place on the lined baking tray very close together but not touching. [This helps them to rise.]
9. Brush the tops with a little milk then sprinkle with a little sugar
10. Bake 10- 15 minutes or until light golden brown. [Ovens vary so test one with a skewer at 10 minutes. If it comes out clean, take them out. If scones are overcooked they will be tough and dry. No-one wants a tough dry scone.]
11. Remove from tray and let cool on a wire rack.

PRESENTATION

Cut or pull open into two pieces. Decide what filling/s you want to have.

Some are: Butter. Butter and jam. Whipped cream and your favourite jam. Lemon curd.

AWESOME FOOD FACT

HOW TO MAKE BUTTERMILK

1 cup  milk

2 Tablespoons lemon juice

Combine the milk and lemon juice on a bowl. Give it a stir and leave it for 30 minutes  on the bench. You will see it get thick and ready to use. You can also leave it in the fridge for up to 3 days.