Instead of cutting rounds, these quick and easy scones are cut into wedges.
Below my slightly modified version
Cranberry Buttermilk Scones
Yields 6 wedges
220g all-purpose plain flour
30g caster sugar
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon baking soda
85g cold butter (cut into small cubes)
40g dried cranberries
For glaze and topping:
1 tablespoon buttermilk
1/4 teaspoon ground cinnamon + 1 tablespoon caster sugar
1) Preheat the oven at 220°C, position the rack in the center of the oven. Line baking sheet with parchment paper, set aside.
2) Mix and combine the ground cinnamon and caster sugar in a small bowl, set aside.
3) In a big bowl, combine the flour, caster sugar, baking powder, salt and baking soda. Next, rub the cold butter into the flour with your finger tips, lifting the flour from the bottom up on top, until the mixture looks like coarse breadcrumbs.
4) Stir in the buttermilk with spatula until just combined. Fold in the cranberries.
5) Scatter some flour onto the work surface and tip the dough out. Gently pat the dough a few times to form a 6-inch circle. (*note: The dough should not be overworked as may end up with a hard and doughy scones). Cut the circle into six wedges. Separate wedges and place 1 inch apart on prepared baking sheet.
6) Brush the tops with buttermilk and sprinkle the cinnamon mixture over the tops.
7) Bake for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
These rather rustic looking scones are perfect for any time snacks. Served these light and crusty yet tangy warm scones for our brekkie! Enjoy !