www.odlums.ie /recipes/cranberry-raisins-sultana-scones/

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 225g/8oz Odlums Coarse Wholemeal Flour
  • 1 heaped teaspoon Odlums Baking Powder
  • 125g/4oz Butter
  • 75g/3oz Shamrock Demerara Sugar (plus extra for finishing)
  • 125g/4oz Shamrock Cranberry, Raisin & Sultana Mix
  • 1 Egg, beaten
  • 300ml/½pt Milk (approx)

Glaze

  • 1 Egg, beaten (optional)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
  2. Put the flours into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar and fruit. Then make a well in the centre and add the egg and sufficient milk to mix to a soft dough.
  3. Transfer to a floured surface and gently roll in the flour. Press out until about 4-5cm in thickness.
  4. Put the tray into the oven to heat while cutting out the scones. Using an 8cm/3" cutter you will get about 8 scones. Put them on the preheated tin and brush with beaten egg if used, then sprinkle with extra demerara sugar.
  5. Bake for 15-20 minutes until risen and golden brown. Cool on a wire tray.
cranberry raisin sultana scones

Cranberry, Raisin & Sultana Scones

Category

Weekly Recipe

Cook Time

15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 225g/8oz Odlums Coarse Wholemeal Flour
  • 1 heaped teaspoon Odlums Baking Powder
  • 125g/4oz Butter
  • 75g/3oz Shamrock Demerara Sugar (plus extra for finishing)
  • 125g/4oz Shamrock Cranberry, Raisin & Sultana Mix
  • 1 Egg, beaten
  • 300ml/½pt Milk (approx)

Glaze

  • 1 Egg, beaten (optional)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
  2. Put the flours into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar and fruit. Then make a well in the centre and add the egg and sufficient milk to mix to a soft dough.
  3. Transfer to a floured surface and gently roll in the flour. Press out until about 4-5cm in thickness.
  4. Put the tray into the oven to heat while cutting out the scones. Using an 8cm/3" cutter you will get about 8 scones. Put them on the preheated tin and brush with beaten egg if used, then sprinkle with extra demerara sugar.
  5. Bake for 15-20 minutes until risen and golden brown. Cool on a wire tray.
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