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 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course Baking
Cuisine British
Servings 9
Calories 289kcal
Ingredients
For the Scones
250grams9oz/2 cups plain (all purpose) flour
4tablespoonground flaxseed
2tablespoongranulated sugar
2teaspoonbaking powder
1/2teaspoonsalt
110grams3 3/4oz / 1/2 cup cold unsalted butter, cubed
80grams2 3/4 oz / 1/2 cup dried cranberries
1egg
125millilitres4 fl oz/1/2 cup buttermilk, plus a little extra for brushing
50grams2 o/ 1/4 cup demerara (raw) sugar, for topping
For the Molasses Butter
100gramssalted buttersoftened
2tablespoonmolasses (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.