Treat yourself to a quintessentially British mouthful of crumbling yumminess. Incredibly straightforward yet utterly irresistible, our take on this classic treat is perfect with breakfast or tea.
What Does It Involve?
Serving size: Makes 4 scones
Baking time: 15 minutes
Prep time: 25 minutes
Effort: `Do it in your sleep
What Cranberry Product Do I Need? - Yoghurt Cranberries
What Ingredients Do I Need?
200g self-raising flour, plus a little for dusting
25g desiccated coconut, plus 1 tbsp for sprinkling
50g cold unsalted butter, cut up tiny
25g golden caster sugar
1-2 tbsp full-fat milk
50g Yoghurt Cranberries
1 egg beaten
Clotted cream to serve (Well, it’s up to you, but we can’t resist!)
What Do I Need To Do?
1. Heat your oven to 220C/200C fan/gas 7 and dust your baking tray with flour. Put the remaining flour in a bowl with the coconut and 1/4 tsp salt. Add the butter and rub it in with your fingertips until your mixture has the texture of fine breadcrumbs. Next, pop the sugar in and mix again, then pour in the buttermilk with the milk. Mix thoroughly until the mixture has almost come together, then add the Yoghurt Cranberries and gently combine. Add a little more milk if your mixture is too dry.
2.Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches – be careful not to spend too long on it though, or your scones will lack that delicious crumbly lightness. Pat the dough into a square about 4-5cm deep. Then just cut it into 4 equal pieces, roughly shaping them back into squares if they’ve lost their shape. Don’t worry though, they’ll taste amazing however they look.
3. Finally, pop your scones on a baking tray, brush them with egg and bake for 15 minutes until they’re wonderfully golden and risen. Leave them to cool on a wire rack, and then enjoy. (They’re best eaten on the day, so if no one’s around you’ve got an excuse to really tuck in!)
P.S. Don’t forget to send us pics of your fruity scones!
Huge thanks to bbcgoodfood.com/recipes for the inspiration