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:
Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
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.
Transfer to a floured surface and gently roll in the flour. Press out until about 4-5cm in thickness.
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.
Bake for 15-20 minutes until risen and golden brown. Cool on a wire tray.
Behind Every Bake
Cranberry, Raisin & Sultana Scones
CATEGORY: Weekly Recipe
COOK TIME: 15-20 mins
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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:
Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
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.
Transfer to a floured surface and gently roll in the flour. Press out until about 4-5cm in thickness.
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.
Bake for 15-20 minutes until risen and golden brown. Cool on a wire tray.
