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Ingredients
| self-rising flour (sifted): 2 1/2 cups |
| caster sugar (superfine): 2 Tbl |
| salted butter: 50 g (chopped) |
| dried sweetened cranberries: 1/2 cup |
| buttermilk: 1 1/4 cups |
| buttermilk: 1 Tbl |
Cranberry Buttermilk Scones
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
16 serving(s)
Tags
- 1. Grease a 20cm square cake pan. Line base and sides with baking paper.
- 2. Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add cranberries. Make a well in centre of mixture.
- 3. Add buttermilk. Using a butter knife, stir mixture gently until just combined.
- 4. Turn out onto a lightly floured surface. Gently shape to just bring together. Don't over handle dough or scones will be tough.
- 5. Flatten dough with your hand to about 2.5cm thickness. Using a 4.5cm round cutter dipped in flour, cut out 16 rounds from dough. Re-shape and flatten as necessary.
- 6. Place rounds side by side in prepared pan. Brush tops with extra buttermilk.
- 7. Cook in very hot oven (240 degrees celsius) for about 15minutes or until scones are lightly browned and sound hollow when tapped. Turn out pan immediately onto a clean tea towel.
- 8. Serve warm with cranberry jelly and/or whipped cream.