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Cranberry and Flaxseed Scones with molasses butter

Cranberry Flaxseed Scones

Izy Hossack
Soft and fruity Cranberry Flaxseed Scones make a great any time snack or a quick on the go breakfast. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Baking
Cuisine British
Servings 9
Calories 289 kcal

Ingredients
 

For the Scones

  • 250 grams 9oz/2 cups plain (all purpose) flour
  • 4 tablespoon ground flaxseed
  • 2 tablespoon granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110 grams 3 3/4oz / 1/2 cup cold unsalted butter, cubed
  • 80 grams 2 3/4 oz / 1/2 cup dried cranberries
  • 1 egg
  • 125 millilitres 4 fl oz/1/2 cup buttermilk, plus a little extra for brushing
  • 50 grams 2 o/ 1/4 cup demerara (raw) sugar, for topping

For the Molasses Butter

  • 100 grams salted butter softened
  • 2 tablespoon molasses (or black treacle)

Instructions
 

For the Scones

  • Preheat the oven to 180C (350F/Gas 4)
  • Line a baking tray with baking parchment
  • Place the first 5 ingredients in a large bowl and stir together.  Add the cubes of butter and use your fingertips to rub 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.
  • Turn out the dough onto a lightly floured surface and knead it a few times, then roll it into a square 2 cm (3/4in) thick.
  • Cut into 9 squares using a sharp knife, then transfer the squares to the lined baking tray, placing them 2.5cm (1in) apart.
  • Brush the tops o the scones with buttermilk and sprinkle with demerara sugar.
  • Bake for 25-30 minutes until browned and risen.

For the Molasses Butter

  • Beat the softened butter and molasses together in a small bowl.  This is easiest with an electric hand mixer but, if the butter is soft enough, you can beat it with a wooden spoon. 
  • Serve at room temperature or store in the fridge in a closed container for up to a month. 

Notes

Serve with salted treacle butter.

Nutrition

Calories: 289kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 45mgSodium: 241mgPotassium: 204mgFiber: 2gSugar: 14gVitamin A: 355IUCalcium: 86mgIron: 1.8mg