The Traditional Fruit Scone

Aaaah, the traditional English scone.  Much different from the calorie-laden, sugar bombs you’ll find in American coffee shops, here’s a virtual sugarless recipe I made inspired by one from Jamie Oliver’s cookbook Food Revolution.  Be warned: because of the no additional sugar, low butter amount and the use of almond milk instead of regular milk, these tend to be a little dry and bland and DEFINITELY need to be eaten warm, with clotted cream or butter and with a good-quality jam.  Of course you can also add more butter and use whole milk for a richer scone experience.  Enjoy!!

Ingredients:

1 cup of dried cranberries

100% cranberry juice for soaking the dried fruit (orange juice can be used as well)

4 cups all-purpose flour

2 1/2 tablespoons baking powder

Pinch of salt

1/2 cup butter

2 large eggs

1/3 cup almond milk

•Preheat oven to 400 degrees F.

•Soak dried cranberries in the 100% cranberry juice.

•In a large bowl, mix the self-rising flour, baking powder and cubed butter until mixture has the consistency of breadcrumbs. (This takes a while if doing by hand, so be patient.  If you have a food processor, that would work best.)

•Beat eggs and milk together in a separate small bowl.

•Drain the cranberries and add to the beaten eggs and milk mixture.  Add a pinch of salt.

•Create a basin in the flour mixture. Pour the egg mixture into the basin and mix, using your hands after all the wet ingredients have been incorporated.  Add more milk if the dough is cracking and is too dry.

•Dust a clean surface and rolling pin with flour.  Roll out the dough until its height is about ¾ inch thick.

•If you have a biscuit cutter, use it to stamp the scones out of the dough.  If not, you can use the rim of drinking glass (like I did).

•After placing on a baking sheet, dip a pastry brush into additional almond milk and brush the top of each scone.

•Bake for 12 – 15 minutes

•Enjoy with good-quality jam (I used apricot) and clotted cream or unsalted butter!