"Don approached a small table in the middle of the room upon which was a large goblet and a platter piled high with hot scones..An aroma of cinnamon wafted across the room, filling their nostrils and teasing their grumbling bellies.
Don picked up a scone from the pile and broke it in half, to reveal a fluffy, steaming centre..."
Zarcalat Scones (Chapter 15 of "Bree McCready and the Half Heart Locket")
Pre-heat oven to 220C/ 425F or Gas Mark 7
175g/6oz self-raising flour
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
75g/3oz butter, cut into small pieces
75g/3oz caster sugar
50g/2oz oatmeal
75g/3oz dried cranberries
5-6 tablespoons milk
Beaten egg to glaze
Grease a baking sheet.
Place the flour, baking powder and cinnamon in a bowl.
Add the butter and mix with fingertips until the mixture resembles breadcrumbs.
Add the sugar and oatmeal and stir with a big spoon.
Add the cranberries and milk and blend until the mixture forms soft dough. (You might have to get your hands in there so check they’re clean!)
Turn out dough onto a floured surface and roll out to ¼ inch thickness.
Cut out rounds using a 2” cutter (or heart shaped like the photograph)
Transfer the dough circles/hearts to the greased baking tray and brush with the beaten egg - this recipe should make around 10 scones.
Sprinkle some additional oatmeal over the top.
Bake for 10-12 minutes until risen and golden.
The scrumptious scent of cinnamon should fill the house!
Transfer to a wire rack to cool slightly, but best served still warm.
Serve split and buttered - delicious!
There are plenty other recipes from the book, just email me at breemccready@googlemail.com for more ; )
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