Scones are always a winner (at least in the Country Life office, and we assume elsewhere as well) but this recipe from Melanie Johnson adds cranberries to give a Christmassy twist.
The tartness from the cranberries makes the sweetness of the jam all the more delightful… enjoy.
Ingredients (makes half a dozen)
225g self-raising flour
60g unsalted butter
30g caster sugar
150ml buttermilk
1 egg
Large handful of fresh cranberries
Method
Preheat your oven to 200˚C/400˚F/ gas mark 6. Put the self-raising flour in a large bowl and, using your fingertips, rub in the unsalted butter.
Add the caster sugar and a pinch of salt, followed by an egg and the buttermilk.
Bring these all together and then fold in the fresh cranberries.
Try not to over-handle the dough as you shape it into a 3cm-thick circle and cut rounds from it.
Place on a baking sheet and bake for 15–18 minutes, or until risen and golden.
Serve with jam and cream.
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