Great British scones: Lemon and cranberry

National Trust properties and scones go  hand in hand. Now a new book celebrates them – and shows you how to make the best

These tangy scones are served at Waddesdon Manor in Buckinghamshire

These tangy scones are served at Waddesdon Manor in Buckinghamshire

Waddesdon Manor in Buckinghamshire, where these tangy scones are served, is a Renaissancestyle property built in the 19th century by Baron Ferdinand de Rothschild in the style of the French chateaux he so admired.

Makes 10

  • 300g (10½oz) plain flour, plus extra for dusting
  • 300g (10½oz) self-raising flour
  • 2tsp baking powder
  • 1tbsp caster sugar
  • A pinch of salt
  • 170g (6oz) unsalted butter, cubed
  • Grated zest of 3 lemons
  • 60g (2¼oz) dried cranberries
  • 300ml (10fl oz) milk
  • 1 egg, beaten (optional)
  • Clotted cream and lemon curd, to serve

Preheat the oven to 190°C/fan 170°C/gas 5. Line a baking sheet with greaseproof paper. Sift the flours, baking powder, sugar and salt together into a mixing bowl. Rub in the butter until the mix resembles fine crumbs. 

Stir in the lemon zest and cranberries. Add three-quarters of the milk and mix until you have a sticky dough (don’t overmix). You may need to add more milk. Turn out on to a floured surface and roll out to 3cm thick. 

Dip a 7cm round cutter in flour and stamp out rounds, flouring the cutter before each cut. Knead the trimmings together and repeat until you have 10 scones. Place on the baking sheet and brush the tops with milk or beaten egg. Bake for 15-20 minutes until risen and golden. Serve with clotted cream and lemon curd.

The National Trust Book Of Scones: 50 Delicious Recipes And Some Curious Crumbs Of History by Sarah Clelland is published by National Trust Books, £9.99. Order a copy for £7.49 at mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 22 July 2017.

 

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