English Cranberry Scones
6 servings
40 minutes
Cranberry scones are a charming part of traditional British tea time with a refreshing berry twist. Originating in 18th century England, they are crispy on the outside and soft inside, perfect with butter, jam, or cream.
Calories375.2kcal
Proteins7.1grams
Fats16.1grams
Carbohydrates51grams
1
Mix flour, sugar, salt, butter, and baking powder.
- Wheat flour: 300 g
- Sugar: 4 tablespoons
- Salt: pinch
- Butter: 100 g
- Baking powder (raising agent): 1 tablespoon
2
Pour in the yogurt and egg. Mix.
- Plain (natural) yoghurt: 120 g
- Chicken egg: 1 piece
3
Chop the cranberries and add to the dough.
- Fresh cranberries: 150 g
4
Knead the dough.
5
Line the baking tray with parchment paper or grease it with oil. Spoon the dough onto it (I used a heaping tablespoon randomly).
6
Considering that the dough will spread, leave space between the placed balls.
7
Bake for 25 minutes at 180 degrees.
