Cranberry flaxseed scones

Cranberry flaxseed scones

By
From
Top With Cinnamon
Makes
9
Photographer
Izy Hossack

Once in a while I’ll buy one of those rustic sourdough loaves with pecans and dried cranberries in it from the bakery in town. It is so good, especially toasted and spread with some salty, cultured butter.

Unfortunately, I have to make a twenty-minute tube journey to get this bread, and I’m not too enthused about paying the transport fares. But nor am I keen on making my own sourdough culture at home. Instead, I satisfy my cravings by making these cranberry scones with a crunchy sugar crust. I don’t think anyone would be disappointed with this trade-off. I’m certainly not.

Ingredients

Quantity Ingredient
250g plain flour
4 tablespoons ground flaxseeds
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
110g unsalted butter, cold and cubed
80g dried cranberries
1 egg
125ml buttermilk, plus a little extra for brushing
50g demerara sugar, for topping
Salted treacle butter, to serve

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
  2. Place the first 5 ingredients in a large bowl and stir together. Add the cubes of butter and use your fingertips to rub them into the dry ingredients, leaving some pea-sized chunks of butter. You’ll have a moist, mealy mixture. Stir in the cranberries then make a well in the middle and add the egg and buttermilk. Stir together until just combined.
  3. Turn out the dough onto a lightly floured surface and knead it a few times, then roll it into a square, 2 cm thick. Cut into 9 squares using a sharp knife, then transfer the squares to the lined baking tray, placing them 2.5 cm apart. Brush the tops of the scones with buttermilk and sprinkle with demerara sugar. Bake for 25–30 minutes until browned and risen. Serve with the salted treacle butter.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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