Almond & Cranberries
Recipe adapted from Delia Smith’s How to Cook
Preparation and bake: 30 minutes in total
Makes about 10 scones
2-3 Tbsp buttermilk, plus a little extra for brushing
225g [8 ounce] Self-rising flour, plus a little extra for dusting
75g [2.6ounce] butter, at room temperature
40g [1.4 ounce] castor sugar
40g chopped dried cranberries
40g chopped toasted almonds
1 large egg, at room temperature
pinch of salt
You will also need:
1 lightly greased baking sheet dusted with flour
2 inch (5cm) cookie cutter
Remark: You may add the almond & cranberries to the basic buttermilk scones, traditionally, scones are supposed to serve with clotted cream and fruit jam.
I have readers who really need to get the measurements converted from gram to cup, you may try the following conversion calculators for different ingredient. I am not sure how accurate it is going to be since different ingredient has different density (weight over volume).
Flour, Butter, Sugar
1. Prepare ingredients and preheat oven to 220C / 425F
2. Sift flour and salt together in a large bowl
3 & 4. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use fingers to rub the butter lightly into the flour)
5 & 6. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
7 & 8. In a measuring cup, beat the eggs with 2 Tbsp buttermilk together, and add this to the dry mixture.
9 & 10. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
11. Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
12. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
13. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
14 & 15. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
16. Remove them to a wire rack to cool.