Isn’t it nice to see some sun? After being plagued by rain last week, waking up to light streaming through the windows is nothing short of revitalising. Motivated by the thought of sitting in my back garden with a good book, a cup of tea and a sweet treat, I took myself off to the kitchen in search of something to satisfy my craving.
Those of you who know me are well aware of my default snack – toast and Nutella. But after months of over indulging to soothe my prolonged winter mood, I was happy to spend a little more time in the kitchen, after all, it looked like the sun would wait.
25 minutes later, I was sitting in my back garden with a cup of Earl Grey, Amy Thomas’s Paris My Sweet and a cranberry and buttermilk scone still warm from the oven. Here’s how to rustle up six large scones:
Cranberry and buttermilk scones
- 100g cranberries
- 400g self raising flour
- 125ml buttermilk
- 100g butter
- 2 tsp baking powder
- 2 large eggs
- 1 tbsp vanilla extract
- Milk for brushing
- Preheat the oven to 200°C. Combine the butter, flour and baking powder until the mixture resembles breadcrumbs.
- In a separate bowl, whisk your eggs and add the buttermilk and vanilla extract. Add the cranberries and a pinch of salt and mix well.
- Create a well in the middle of your dry ingredients and pour in the buttermilk mixture. Stir well, until you have a soft dry dough. If the dough is too dry, add a little more buttermilk.
- Dust a clean surface and your rolling pin with flour. Roll out the dough until it’s about 3cm thick. Now it’s time to cut your scones. You can use a cutter if you have one, and cut them to the size you like. I used a 7cm cutter, but if you don’t have one at home you can always use the top of a cup. Brush each scone with a little milk and place on a baking try to bake for 20-25 minutes, or until well risen.
Delicious served warm or cold, with jam or butter, these scones are definitely at their best on a sunny Sunday.0 likes