If I had my own bakery all the scones would be as big as my head! Ok, well not quite that big, but they would be gigantic and there would be lots and lots of buttery, flavour packed freshly baked scones. Every time I make them I remember why I love so much them and then I think why don’t I make these often because I really should. This recipe incorporates Wholegrain Flour again, I used them the other day for my Apple & Cranberry Muffins. I really like the wholesomeness and depth of flavour a really good quality Wholgrain flour will give you, compared to plain flour, the difference is definitely noticeable.
This batch of scones baked up into giant, spiced scone triangles, each bursting with cranberries and a light scattering of white chocolate chips. This batch will only make 8, but if you want, feel free to make them smaller or do what I did, indulge in one and feel fuller for longer. That’s what I tell myself as I’m devouring one anyway.
I’m back again with yet another cranberry recipe, this time I’ve teamed them up with gingerbread and white choc chips to make a spiced ginger scone, studded with sweet n sour pearls of cranberries and creamy white chocolate chips. Finished off with a sprinkling of brown Demerara sugar because ever since I sprinkled it on these muffins I can’t stop sprinkling it on stuff and I just love the crunch it gives.
Scones are probably one of the quickest things to make and if you follow this recipe and my other scone recipes then you’ll be rewarded with a soft, buttery, flakey scone. No dry scones in this kitchen! The secret to incredibly light, tender scones is cold butter. You need your butter to be absolutely cold so when it comes into contact with the heat from the oven it create little air pockets making the interior all airy whilst the outside remains flakey and crisp. It’s how scones should be.
Fresh from the oven the scones are a delight, but if you can be patient let them go cold and the tops and sides will harden a little giving way to a glorious sugar topped crust with a soft, delicious interior waiting to be devoured. A cup of tea is an essential whilst eating scones, I can’t think of a more lovely combination.
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Yields – 8 Large Scones
- 300 grams (2 & 2/3 cups) Wholegrain Flour
- 100 grams (1/2 cup) Dark Brown Muscovado Sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground Cinnamon
- 2 teaspoon Ground Ginger
- 1/2 teaspoon Freshly grated Nutmeg
- Pinch of Maldon Sea Salt
- 120 grams(1/4 cup + 1 tablespoon) Unsalted butter, cold and cubed
- 60 ml (1/4 cup) Milk
- 4 tablespoon Treacle
- 1 Large Egg
- Zest and Juice of 1 Clementine
- 150 grams (5 ounces) Fresh Cranberries
- 80 grams (2 1/2 ounces) White Chocolate Chips
- Brown Demerara Sugar (for sprinkling)
- Pre-heat the oven to 180C (350F) and line a baking tray with parchment paper. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg and the salt. Add the salt and blend it in using a pastry knife.
- In a medium bowl or jug, whisk together the milk, treacle and the zest and juice of a clementine until smooth. Pour the wet ingredients into the dry and mix until it starts to come together. Add the cranberries and white chocolate chips and continue to mix until a dough forms.
- Turn the dough onto a lightly floured, clean work surface and gently pat into a large round disc. Transfer to the baking tray and with a sharp knife, mark the dough into a 8 triangle-shaped pieces. Sprinkle with brown Demerara sugar.
- Bake for 20-30 minutes or until golden brown and a cake tester inserted into the deepest part comes out clean. Now again with a clean knife down the marks you made earlier and leave to cool completely.
- Recipe adapted from Cook Live Eat Vegetarian
- These will last for up to 3 days, stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.