- 75g dried cranberries
- 250g Brie
- 200ml milk
- 1 large egg
- 50g cold unsalted butter
- 500g plain flour
- 2tbsp baking powder
- 1tsp Dijon mustard
- 1 large pinch white pepper
- 1tsp salt flakes
- Preheat the oven to 200C/400F/Gas 6.
- Put the dried cranberries in a mug and cover with water from a freshy boiled kettle. Leave to one side.
- Remove the rind from the brie, scraping any remaining cheese off with a teaspoon. Cube the cheese and put to one side.
- Break the cheese rind up with your fingers and drop into a blender with the milk, Dijon mustard, egg and white pepper. Blitz together to form a smooth liquid.
- Sift together the flour and baking powder into a large bowl. Cube the cold butter and rub into the flour using your forefingers and thumb. You want the flour to resemble porridge oats.
- Gently stir through the cubed cheese, being careful not to mash it into the flour. Strain the cranberries through a sieve, gently pressing with the back of a dessert spoon to squeeze out excess liquid. Toss these into the flour and stir gently to evenly distribute.
- Make a well in the middle of the flour and pour in all but two tbsp of the milk mixture. Very quickly, stir the mix together with your hands using as few turns as possible. You want the dough to just come together without over-working it.
- Tip the dough out onto a floured side and pat it gently with your hands to form a disc, about 2.5”/6cm deep (no need to get the ruler out to measure!)
- Either cut into triangles or stamp out with a 2.5” pastry cutter. Place onto a lightly floured baking sheet, and brush with the left-over milk mixture. Bake on the middle shelf for around 20 minutes, or until the scones are deeply golden brown.
- Cool on a wire rack and enjoy lightly warmed, with a swipe of salted butter.
- Category: Baking, Scones
- Cuisine: British
Keywords: brie, cranberry, cheese scones, scones, english baking, brie and cranberry, elevenses