Cranberry and Apricot Scones

Baking is therapy.Cooking is medicine.But baking is something beyond the realm.And so time to make my first batch of scones.Turned out to be super crumbly and flaky.

I referred to Jaime Oliver’s recipe for the basic scones and added my own ingredients and twists to it.

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Cranberry and Apricot Scones


Wheat flour:2 cups(sifted)

Baking powder: 1 tbsp

Salt: 1.5 tsp

Cold unsalted butter : 5 tbsp or 75 grams

Cold milk : 1cup

Honey : 3 tbsp

Coarse sugar : 1 tbsp

Cranberries and apricots(dried) : Chopped half cup


Mix the sifted flour,baking powder,dried cranberries and apricots,salt and butter in a bowl.Meanwhile in another bowl mix the milk and honey.Add the liquid mix to the flour.Knead two or three times with your hands and make sure the butter is crumbled to small bits so that the flour mix is crumbly.Set aside the dough for 10 minutes.

Roll out the dough using a rolling pin and make a circle around 10 cm wide and 2 cm thick.Brush a little milk+honey mix on the dough and sprinkle the sugar on it.Using a pizza cutter cut the dough into 8 pieces.Place the pieces on a baking sheet sheet and bake for 15-20 minutes until the tops are golden brown.When the scones are firm to touch you should know they are ready.

Serve with butter or your favorite marmalade.I love it with pineapple jam.



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