Khorasan scones with cranberries and hazelnuts

Delicious for breakfast or for tea these scones are light, fluffy and a tad sophisticated. Enjoy unreservedly either just warm from the oven or, if serving later, cut in half and lightly toasted under the grill. The cranberries add sweetness so can be served simply with unsalted butter or clotted cream.

Ingredients

250gr organic Khorasan flour

1 teaspoon organic gluten free baking powder

pinch of salt

25 gr dark brown soft cane sugar

50 gr unsalted butter

150 ml milk

100 gr cranberries

80 gr hazelnuts

Preheat oven to 200 C

Method

Mix flour, baking powder and salt in blender. Add sugar and mix. And sofened butter and mix into the flour until you get a fine breadcrumb consistency. Add the milk a little at a time working to a smooth dough. Add hazelnuts and mix for approx. 10 seconds (you want the hazelnuts to be coarsely cut), add the cranberries and mix a futher 10 seconds. The dough will be scattered with hazelnuts and cranberries varying from chunky to smaller bits. Leave to rest for 10-15 minutes.

Roll on a lightly floured work surface until 2cm thick. Using a 5cm pastry cutter or a glass cut the dough. Place the scones on baking parchment inside a baking tray and bake for 20 minutes until golden brown. Leave to cool slightly and serve while still warm or, if serving later, cut in half and toast lightly under the grill. This delicious flour and the cranberries give just the right amount of sweetness. Serve plain or with unsalted butter or clotted cream.

Added by: Janine L.

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