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
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.