Cranberry Scones (6 large ones or 9 medium ones)
80grams cold butter, cubed
250ml milk or cream (this recipe uses half and half)
300grams plain flour
0,5dl rolled oats
0,5-1dl dried cranberries (these ones were sweetened with apple juice)
1tbsp brown sugar
1tsp baking powder
1tsp bicarb of soda
+milk to brush the tops
1. Start by mixing the flour, oats, cranberries, leavening agents and sugar together in a large bowl.
2. Take the cold butter and quickly rub it into the dry ingredients. Using a knife or your hands (I was hands on!) keep rubbing (without over working it and softening the butter too much), until it is a sandy crumb like mixture. Add the milk and/or cream and mix, but only just to bring it together.
3. On a floured surface, knead the dough a couple of times, then pat it into a plump rectangle piece of dough and using a metal cutter, make the scones. (for nice high scones, make sure not to twist the cutter when cutting out the scones, just press down once.)
4. Place the scones on a lined baking tray, brush them with some milk (only the tops, not the sides) and bake for ~15mins at 175-200degrees, until golden and fluffy. Cool the scones on a wire rack and once cooled, keep covered.