Cranberry & Cinnamon Spelt Scones

Ingredients

• 300g wholemeal spelt flour, plus a little for dusting
• 3 level tsp baking powder
• 1 tsp Ceylon cinnamon powder
• 75g cold unsalted butter, cubed
• 40g cane sugar
• 80g dried cranberries sweetened with apple juice, larger pieces roughly chopped
• 180ml cold milk, plus up to 20ml if needed and a little for brushing

Method

1. Prepare the tray and dry ingredientsHeat the oven to 220°C / 200°C fan / gas 7. Line a baking tray with parchment. Mix the flour, baking powder and cinnamon thoroughly in a large bowl, breaking up any lumps of baking powder.
2. Rub in the butterAdd the cold butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs. A few small butter pieces are fine. Stir in the sugar and cranberries.
3. Make a soft doughPour in 180ml milk and mix with a table knife until the dough starts to come together. If dry flour remains, add a little more milk, a teaspoon at a time. The dough should be soft and slightly tacky, not wet. Bring it together gently with your hands; do not knead it smooth.
4. Cut into wedgesTurn onto a lightly floured surface and pat into a round about 20cm across and 2.5cm thick. Cut into eight wedges with a sharp knife. Transfer to the tray, leaving a little space between them, and brush the tops lightly with milk.
5. Bake and cool brieflyBake for 20–25 minutes, until risen, golden on top and firm at the sides. The bases should be lightly browned and the centre should not look doughy when one is split. Transfer to a wire rack and leave for 10 minutes before serving.

Make them your way

For a milder batch, use ½ tsp cinnamon. For smaller scones, pat the dough into two rounds and cut each into six wedges; start checking them after 15 minutes. Handle either dough as little as possible to keep the crumb tender.

Save some for later

These are best on the day they’re baked. Once completely cool, freeze any extras in a sealed container for up to a month. Defrost before warming briefly in a low oven. There’s no need to glaze them—the cranberries bring plenty of sweetness.