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Cranberry and lemon scones
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Sour cranberries and zingy lemon combine in these sweet fruity scones to make a match made in heaven. A sprinkling of cinnamon gives them a pleasing warmth. The scones are best enjoyed freshly baked, preferably straight out of the oven, split and served spread with a little butter, but they can be stored for up to a day in an airtight container.


Cranberry and lemon scones


Preheat the oven to 220⁰C/425⁰F/gas mark 7.

Lightly butter a flat baking tray or cover it with baking parchment. In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder, sugar, cranberries, lemon zest and cinnamon. In a separate bowl, beat together the buttermilk and egg, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.

Tip out the dough, lightly knead it on a floured board and roll it out to a 2,5 cm thickness. Stamp out rounds using a 5 cm cutter, transfer them to the baking tray and brush the tops with milk.

Bake in the oven for about 15 minutes until well risen and golden. Cool until warm on a wire rack.


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