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Richard’s Recipes: Cranberry Scones

Cranberry scones with homemade Staffordshire clotted cream and Wedgwood strawberry preserve

Makes 12


250ml Staffordshire thick double cream
168g Wedgwood strawberry preserve
250g self-raising four
125g unsalted butter
70g castor sugar
25g dried cranberries
25g raisins
½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
125ml buttermilk
1 medium free range egg
½ tsp vanilla essence
A little milk for glazing

For the Staffordshire clotted cream:

Preheat the oven to 85°C

Pour the thick double cream into a shallow oven proof dish so that the cream is approximately 20mm deep.

Place into the centre of the oven and bake for 5-6 hours, or preferably overnight, to form a golden crusty set clotted cream. Remove from the oven and cool on a wire rack.

Carefully scoop out one corner of the set chilled cream and drain off the buttermilk residue and reserve for the scone baking later.

Cover and keep chilled in the refrigerator.

For the cranberry scones:

Preheat the oven to 190°C

Sieve the self-raising flour, salt, baking powder and bicarbonate of soda together into a large mixing bowl.

Add the softened butter and castor sugar, rub through finger tips to form a fine crumb.

Add the dried cranberries and raisins to the crumb and mix well.

Beat the egg and combine with the buttermilk and vanilla essence.

Gradually add the liquid to form a dough. Cover and allow to rest for 30-45 minutes.

Roll onto a floured surface, approximately 20mm thick, and cut out with a 50mm plain cutter, place onto a lightly greased baking sheet and brush with the milk, allow to rest for a further 20 minutes.

Bake for 12-15 minutes until golden, allow to cool.

Enjoy with lashings of your homemade clotted cream and Wedgwood strawberry preserve.


Please note: image is for illustrative purposes only