Thursday, 18 April 2013

More Baking: Cranberry & Currant Scones

Yes, there are plenty of scone recipes around. Some I've tried didn't rise properly, others were dry, but this is my final version which has been, er, well received! They keep well in the freezer too.

Quantities and types of dried fruit can, of course, be altered, for example using sultanas instead of currants or all cranberries, but the recipe here has gone into my Special Folder for those that are definite keepers. The relative amounts of flour and milk work for the types I buy (organic plain flour and semi-skimmed organic milk), but if others are used they may need adjusting to make the dough doughy, not too sticky and not too dry.

The recipe makes about ten scones. A baking tray is used, preferably lined with parchment, and the oven should be at 175C, middle shelf. My preferred cutter is labelled 58mm diameter, but of course a little smaller or larger should work. (For larger ones, I've tried double the recipe and a 68mm cutter and this made 16 really excellent scones.)

Cranberry & Currant Scones

230g plain flour
2 teaspoons baking powder
pinch of salt
75g very soft or just melted butter
30g caster sugar
40g dried cranberries, snipped in half if large
50g currants
1 egg, lightly beaten
80ml milk

1  Sift flour, baking powder and salt into a medium bowl.
2  Rub in the butter with fingertips until the mixture has the look of breadcrumbs.
3  Stir in the sugar and dried fruit.
4  Add the egg and milk and gently work into a dough with hands or dough hooks just until
          it forms a single piece.
5  Place the dough on a floured board, pat down gently to about 25mm deep, then smooth
          over. Cut out the rounds, then pull together the left over dough and repeat.
6  Put the rounds onto the baking tray, brush lightly with a little milk, and bake for 12-14 
          minutes until risen and golden but without allowing the currants to char.

Traditionally these are served with butter, clotted (or whipped double) cream and strawberry jam. A nice change, though, is marmalade or another red jam, and I don't feel cream is necessary. Talking of changes, instead of the dried fruit I plan next to try finely grated lemon zest and a teaspoon of lemon essence, or chopped dried apricots and pistachios. Or blueberries. 


  1. These look lovely - will pass the recipe to my daughter, as she has much better scone-skills than I do!

  2. Thanks, Jo - hope your daughter enjoys them if she gets round to it. I love these!