• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 50g rolled oats
  • 45g castor sugar
  • 180g self-raising flour
  • 1/4 tsp salt
  • 50g cold butter, diced
  • 1 egg, lightly beaten
  • 45g whipping cream
  • 50g dried cranberries


  1. Combine oats, sugar, flour and salt in a mixing bowl. Rub in the diced butter to mix.
  2. In a separate small bowl, combine egg and whipping cream then add the mixture to the flour mixture. Stir in cranberries and work quickly to form a soft dough. Do not overmix. If the dough is too sticky, lightly sprinkle in a little extra flour.
  3. Roll out the dough on a lightly floured surface to about 2.5cm thick. Cut dough into circles with a round cookie cutter.
  4. Arrange scones on a lightly greased baking tray and bake in a preheated oven at 190°C for 20 minutes or until golden brown and well risen. Remove scones from the tray and serve them warm.
  5. Just remember this tip: do not overmix scones especially after the butter and liquid are combined.

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