2 tablespoons light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons crystalised ginger (chopped)
1 cup diced cold butter
1/3 cup dried cranberries
3/4 cup heavy cream and 3/4 powdered milk mixed with water, stir to blend well
1 tablespoon vanilla essence
Egg Wash: 1 egg yolk beaten with 1 tablespoon water
Preheat oven to 350deg F, place rack in middle of oven.
Sieve AP Flour, baking powder and salt into large bowl, add sugar - whisk to combine.
Using fingers or knives or pastry cutter: cut cold butter into flour mix until it resembles coarse crumbs. Add the dried cranberries and crystallised ginger, give the mixture a stir to coat them. Add vanilla to the cream and milk, add this to the flour and stir with large spoon to gently combine the dough. Separate the dough into two balls; pat each ball to half inch thickness rounds and cut each round into 8 wedges giving you 16 pieces. Brush the egg wash to top of wedges. Bake for 20 mins or till golden.
Great eaten on their own fresh from oven or slightly toasted if stored in the fridge which I do and these keeps for at least four days refridgerated. Split them and spread on cold butter curls and your favorite jam.
My mother likes to eat them with sandwich spread! How about you? ie aside from clotted cream and strawberry jam!