Cranberry scones

I absolutely love scones – they’re such a delicious little treat and they’re really not difficult to make. I created this recipe on a whim and they worked really well – they’re a really nice change from plain old raisin scones. I think they’re best when smothered in jam and cream – jam first of course, given my Cornish side of the family. The rest trick is to make sure you don’t roll them out thinly – they need to to be at least an inch thick to give them that wonderful rise.

For about 12-14 scones, you need:

• 450g self-raising flour
• 80g caster sugar
• 150g butter
• 150g dried cranberries
• 2 large eggs
• 5 tbsp milk

1. Preheat your oven to 200°c and line a baking sheet with baking parchment.
2. Pop the flour into a bowl and rub in the butter with your fingertips. Add the sugar and stir in with your hands until the mix resembles fine bread crumbs.
3. Add the cranberries. Beat the eggs in a jug with the milk and add most of the liquid. Stir together with a palette knife, working it against the bowl so that is starts to gather together to form a dough.
4. Now get your hands in there and form a dough. It needs to be soft but not sticky – if it is too wet, add some more flour.
5. Form the dough into a ball and pop onto a floured surface.
6. Roll it out very lightly until it’s at least an inch thick – ideally a bit thicker.
7. Using a medium pastry cutter (I like fluted but you can go straight and smooth if you prefer) cut out your scones and place them on the baking tray. Don’t twist them to remove them – just tap the cutter against your hand until it comes out.
8. Keep reshaping and rolling the dough until you have used it all up. Dust the scones with flour if you fancy (I don’t always bother) and then bake in the oven for 12–15 minutes (near the top if you don’t have a fan oven).
9. When they’re done they will have risen up and gone a lovely golden colour. Take them out of the oven and cool on a cooling rack.
10. Ideally serve when still slightly warm! They’re best eaten on the day but will be ok the following day if stored in an airtight container.

Enjoy!