Cranberry and Cinnamon Scones

I have been eyeing up this recipe for ages..... what i called a treat but healthy. A scone that is absolutely essential for a perfect afternoon tea, but without the guilt on the waistline. On a plus side too - its perfect for anyone who unfortunately cant have diary, and i had a perfect reason to make it for the weekend.
So on friday after work, baking stuff all out and ready for all the fun in the kitchen. 

Once it was in the oven, the smell of cinnamon in the kitchen was just wonderful, but i did burnt slightly my first 6 and it was on a tad thin side. However, i dont like wasting food, so i sampled it myself and OMG despite the slight burnt outside, it was really yummy, dont need no jam or butter or clotted cream.
Whilst munching,  and self-correcting myself, the second batch of scones was a smashing result, firm from the outside, but bite in you experience the lightness of inside, and got a good eating experience with the dried cranberries and the slight hint of sweetness.

The recipe was from Channel4.com, but it was called Blueberry & Cinnamon, but i adapted it because i had cranberries in my cupboard.  It is very simple recipe and is worth all the effort and complement it with a nice cuppa tea, actually, no a vanilla latte would be even better! ;)







Ingredients:

300g Self Raising Flour, sifted
1tspn Baking Powder
1/2 tspn Cinnanom
50g Light Olive oil spread
25g Caster Sugar
50g Dried Cranberries (or Dried Blueberries)
2 x 125g pots of Soya Strawberry and/or forest fruits yogurt alternatives, eg Alpro
2Tbspn Soya Milk alternative

Method:

1)Preheat the oven at 220C/Gas mark 7 with a baking sheet.
2)Put the flour, baking powder and cinnamon into a food processor, then cut the olive oil spread into pieces and add to the flour. Whiz for 30 seconds until the mixture forms into crumbs and tip into a bowl.
3)Add dried cranberries, two potsof soya yogurt and gently mix everything together. Knead on a well floured surface to make a smooth dough. Roll out to 2.5cm/1inch thickness and using a small round cookie cutter and stamp out approx 12 circular disks.
4)Put onto a greased baking sheet. Brush the tops with soya milk. Put on top of the preheated baking sheet and bake for 12-15mins until pale golden. Place on plate and ready to serve with some cranberry jam.

Happy Baking!