Cranberry and granola scones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8
- 275g/9¾oz/1½ cups+1tbsp self-raising flour, plus more for dusting
- ¼ tsp salt
- 1¼ tsp baking powder
- 75g/2½oz/¾ cup ground almonds
- 85g/3oz/¾ stick of butter, cut into cubes
- 100g/3½oz/½ cup+½tbsp demerara sugar
- 100g/3½oz/¾ cup+1tbsp Jordans Simply Granola or your favourite
- 150g/5¼oz/ 1 cup dried cranberries
- 50ml/ ¼ cup minus½tbsp honey
- 125ml/ ½ cup+½tbsp milk
- ⅛ tsp lemon juice
- beaten egg to glaze
- 6g/½tbsp demerara sugar to decorate
- Preheat the oven to 220C/ 200C fan /428F/Gas mark 7, putting a baking tray in the oven to preheat.
- Sieve the flour, salt, baking powder into a large bowl, mix in the ground almonds. Add the butter and rub it in until the mixture resembles breadcrumbs. Alternatively, use a food processor and mix until the butter has disappeared.
- Mix in the sugar, granola and cranberries. Add the lemon juice to the milk and then add this and the honey to the flour mixture. Stir quickly with a knife and then use your hands to make a dough ball. Scatter a little flour over a work surface and shape the dough with your hands or a rolling pin leaving it 2.5cm/1” thick. To make triangular scones, make a circle with the dough and cut it into 1/8th like a cake. Or use a floured 5cm/2” wide smooth cutter to cut out circular scones. Brush the tops of the scones with the beaten egg and then finish with demerara sugar.
- Place the dough scones directly on the preheated baking tray and immediately return to the oven. Bake for 15-20 minutes until a skewer comes out clean. Leave for a few minutes on the baking tray before transferring to a cooling rack. Serve while still a little warm.
- Carbohydrates: 66g per scone excluding dietary fiber