baking tray and mixing bowl

Cranberry Scones
200g FREEE Brown Bread Flour
2 tsp FREEE Bicarbonate of Soda
4 tbsp icing sugar
225ml natural yoghurt
50g dried cranberries
flour, for dusting

To Serve
150ml cream, double or whipping
strawberry jam

200°C, Fan 180°C, 400°F, Gas 6

Cranberry Scones

1. Pre-heat the oven.
2. Dust a baking tray with flour.
3. Measure the flour and bicarbonate of soda into a bowl, stir to combine and sieve into another mixing bowl.
4. Stir in the icing sugar.
5. Add the yoghurt and cranberries and stir until well combined.
6. Divide the dough into two mounds on the prepared tray.
7. Dust the top of each mound with a little flour.
8. Cut each mound into quarters, pushing the scones apart with the knife to make a 1cm/½” space between each.
9. Bake for 25-30 minutes until golden brown.

To Serve

1. Whip the cream until thick.
2. Cut the scones horizontally and spread both sides with whipped cream.
3. Spread some strawberry jam over half the scone bases and put the other scone half on top.