Trade in your morning muffin or bagel for an easy-to-make English treat.
Ingredients (serves 9 people)
1 1/2 cups all-purpose flour
125 millilitres (1/2 cup) cake flour
50 millilitres (1/4 cup) sugar
10 millilitres (2 teaspoons) baking powder
250 millilitres (1 cup) dried cranberries
60 millilitres (4 tablespoons) (1/2 stick) unsalted butter, chilled and cut into cubes
175 millilitres (3/4 cup) lowfat buttermilk
1 large egg
30 millilitres (2 tablespoons) lemon juice
15 millilitres (1 tablespoon) lemon zest
Egg wash (1 egg, beaten with 5 millilitres (1 teaspoon) water added)
Raw sugar, to garnish
Directions
Preheat oven to 230 C (450 F)
Line a large baking sheet with parchment paper or silicone baking mat
In a large mixing bowl, combine flour, sugar, baking powder and cranberries.
With a pastry cutter or fork, blend in butter until it’s pea-sized, being sure not to overwork the dough
In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form
Transfer mixture to a large piece of plastic wrap. Use wrap to gather crumbs together
Press dough into a 2.5-centimetre (1-inch) thick disc about 12.5 centimetres (5 inches) in diameter.
Peel away plastic wrap.
With a sharp knife, cut the disc into 8-10 wedges
On the prepared baking sheet, arrange scones 2.5 centimetres (1 inch) apart
Lightly brush with egg wash and sprinkle with raw sugar
Bake until golden brown, about 18-20 minutes, or until a toothpick inserted in the centre comes out clean
Cool and serve
