Sweet things come in small sizes too. It has been nearly 4 years since I made scones! I can’t believe how long it has been. I love scones for morning or afternoon tea. Who can resist fluffy carbs with fruits? Especially when slather with fruit jam. My colleagues love to have theirs with cream but I actually prefer scones and jam.
These scones came up in mini sizes before I used a smaller cutter, and so that there is enough for everyone. I think the recipe yields 12 but I made 20. Oops. I would have prefer them to rise abit more. I blame my rough handling of the dough at the end.
I used the recipe from Essentials of Baking– One that I have for around 8-9 years now. Besides my Donna Hay Classics, this is the other one I look to frequently. Funny though, they have changed their cover (mine is white and hardcover) and I still prefer the older version!
2 1/2 cups of self raising flour
1 tsp baking powder
40 grams butter
1 cup of milk (I used soy)
1 cup of cranberries
1 tsp of sugar
Preheat Oven 220C. Line baking tray with paper.
Rub butter in flour, baking powder and salt until mixture becomes crumbly. Add one tsp of sugar. Pour milk and mix it with using a cutting action till dough comes together. Handle it lightly.. Using floured hands, gather dough and lift on to a lightly floured surface. Pat into a ball and roll dough to 2 mm thick. Using a floured cutter (use 6 cm if wanting a bigger scone), cut into rounds. Place close on baking trays, brush with some milk and bake for 12-15 mins.