Cranberry Walnut Scones & Cheddar Scones

Ingredients

Directions

1. 1

   For the dough, whisk buttermilk and eggs. Mix 500 g flour, baking powder, baking soda, 4 tablespoons sugar and 1⁄2 teaspoon salt. Add butter in pieces to the flour. Knead with your fingertips to a crumbly dough.

2. 2

   Stir in the buttermilk and egg mixture briefly. Halve the dough. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two trays with baking paper.

3. 3

   For the sweet scones, chop the nuts and cranberries coarsely and mix into one half of the dough. On a floured work surface, flatten evenly to a height of a good 1 1⁄2 cm and cut out approx. 16 scones with a round cookie cutter (approx. 6 cm Ø).

4. 4

   Place on a baking tray and bake in a hot oven for about 15 minutes. Remove from the oven and allow to cool slightly.

5. 5

   For the hearty scones, grate the cheese coarsely in the meantime. Wash sage, shake dry, pluck off leaves and chop coarsely. Mix cheese and sage into the other half of the dough, approx. 2⁄3 Form into a ball, press or roll out into a circle (approx. 18 cm Ø) on a floured work surface and cut into 16 cake pieces.

6. 6

   Place on a baking tray, sprinkle with the rest of sage and cheese and bake in a hot oven for about 15 minutes. Take out, let cool down a little. Tastes best lukewarm.