Cranberry Scones

I made these scones with dried cranberries and oats, mainly because I wanted to try different combos and to keep things simple. The scones with lavender, were fragrant enough as is and adding more flavour would have just been an overkill in my opinion. Both the lavender and cranberry scones are on the sweet side, but I think they are an ideal choice any time - for breakfast, high tea with friends or just simply with your favourite hot beverage as an evening snack.

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.

Mmm!