Who can resist afternoon tea with homemade cranberry scones, whipped cream and jam?
600g plain flour
40g baking powder
200g dried cranberries
190g heavy cream
Preheat the oven to 220C.
In a large mixing bowl combine flour with baking powder and
cut in butter. Mix in sugar and cranberries.
Add milk and cream and stir until just combined.
Transfer dough to a lightly floured surface and knead few times. Let the dough rest, covered, in fridge for 15 minutes
Transfer the dough to a lightly floured surface and roll out to 2-3cm thick. Cut the dough into 6*6 cm rectangles.
Reduce the temperature to 200C and bake scones 15-20 minutes until golden brown and well risen.
Eat with clotted cream (whipped cream) and jam.