Scones

Ingredients for 1 servings:

• 450 g wheat flour type 405
• 4 tsp baking powder
• 1 tsp salt
• 100 g butter, cold
• 75 g sugar
• 100 g cranberries
• 2 eggs
• 250 ml milk
• 2 tbsp, heaped sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pour boiling water over the cranberries (or raisins, glacé cherries, candied lemon/orange peel, or a mixture of all). Sift the flour, baking powder, and salt into a wide bowl, holding the sieve as high as possible to fluff up the flour. Add the cold butter in pieces and rub it into the flour with your fingertips, as if making crumbles, until all lumps of butter have completely disappeared. Then mix in the sugar. Whisk the eggs in a measuring jug, setting aside a small amount (this will be used to brush the scones before baking) in a small bowl, then pour enough milk into the measuring jug to make just under 300 ml of egg-milk mixture. Preheat the oven to 200°C (mine has an intensive bake setting, which works well). Drain the cranberries and add them to the flour. Pour in the egg mixture and mix it into the flour with a knife or fork. It’s important to only touch the dough for as short a time as possible and to keep your hands as cool as possible. It’s really just being pressed together loosely. Do not knead it too much! Add a little flour or milk if necessary; the dough should be neither sticky nor crumbly. Roll out the dough to a thickness of 3-4 cm, again very carefully so that everything remains light and airy! Cut out scones about 6 cm in diameter and place them on a baking tray lined with baking paper. Brush the scones with the remaining egg, put the 2 tablespoons of sugar in a bowl and briefly dip the scones upside down. Bake the scones until golden brown; this takes about 8-12 minutes, depending on your oven. I always turn the tray after about 8 minutes so they brown evenly. Scones are delicious with clotted cream or butter and jam.