I did this over the weekend for our breakfast. It is a no fuss recipe and I always used this basic recipe with a few add-ins; like fresh fruits, dried fruits, chocolate chips and nuts. We happen to like dried cranberries a lot so I added it in this time. Instead on putting nuts in the scones I just sprinkle them on top. These scones are crispy on the outside, tender and moist on the inside. They were really good on its own but even better when you spread on some clotted cream or butter.
1 stick/113 gram cold butter – cut into small cubes
1/3 cup sugar
2 1/2 cups flour
½ tsp salt
1 tbsp baking powder
¼ cup + 2 tbsp half and half or milk
2 tsp pure vanilla extract
1 cup dried cranberries
½ cup sliced almond – for topping
½ cup powder sugar
1 ½ tbsp orange juice
1. Pre-heat the oven to 375 degree F. Line a baking pan with parchment paper and set it aside. In a large mixing bowl, combined flour, sugar, salt and baking powder. Mix well.
2. With your fingers, rub the butter into the flour mixture until it resembles coarse bread crumbs. Stir in the cranberries.
3. In a separate bowl whisk together eggs, half and half or milk and vanilla. Add in the liquid into the dry ingredients. Mix until the dough comes together. Pour the dough out on a well flour work surface. 4. Lightly knead it to form a ball. Flour your hand and pat the dough into a round disk to about ¾” thick. With a knife cut the dough into 8 wedges.
5. Bake for 20 – 25 minutes or until golden brown. Remove the scones from oven and cool completely on the cooling rack. In the meantime prepare the glaze.
6. Mix the powder sugar and orange juice together until you get a smooth glaze. Drizzle it over the scones. Serve.