Wednesday, January 9, 2013


Cranberry scones (December Scones), recipe from here, and Jamie Oliver's video on how to make them here. ; I'm not sure if I like them yet. They taste better on the 2nd day. I omitted the heavy cream and sugar, and I like the fact that they are not very sweet. I would change the cranberry sauce on top to jam. What do you think? Next time when I'll make them I'll use any red jam instead of the cranberry sauce on top (like strawberry or raspberry) and add it after the scones are baked.


  1. Hi Anna, for awhile i look for a recipe for scones.
    Thank you for sharing. I have one question: what is it " self-raising flour"? Will be it works also with normal flour?

  2. Here is what I found on the internet, yo can make it yourself also:

    Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you’ll see that they do not call for the addition of salt or leavening agents (a substance used in doughs and batters that causes them to rise like yeast), though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent – baking powder – and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it.

    If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.