Afternoon Tea with Cranberry Scone and Clotted Cream

Afternoon Tea with Cranberry Scones

A little break from the still ongoing Report of food story in Japan.

When I go back to Japan I take some little gift to my family. I found it is quite hard to find something nice that the gift-receiver can enjoy and also not be too expensive… So now I always take some FOOD.

This time I took some Butter and Clotted Cream as well as some sweets. WHY Butter?? Well, you may find it strange but there has been a shortage of Butter in Japan for years! As soon as the Butter section shelves are filled in a supermarket, it empties very quickly. And they are much dearer in Japan. It is same for other dairy products such as cheese or fresh cream.

I like Clotted Cream. Of course I don’t have it regularly. It’s too rich but having it on Hot Cross Buns is a Must to have at Easter time. You normally don’t find it in Japan. This was not the first time I took Clotted Cream to my family. I know it is a little too fatty and high calories for my mother but having it once a year does no harm and I just wanted her to enjoy something she doesn’t usually have.

So I made Cranberry Scones to have with the Clotted Cream.

Cranberry Scones


[Ingredients]  (Makes about 8 scones)

  • 230g of Plain Flour
  • 1 tsp of Baking Powder
  • 40g of cold Unsalted Butter
  • 40g of Sugar
  • a pinch of Salt
  • 50g of Dried Cranberry
  • 130ml +  of Milk/Soy Milk
  • a little bit of Egg, beaten (for grazing)

Cranberry Scones ingredients

  1. Preheat Oven at 200 ℃.
  2. Mix Plain Flour, Baking Powder and Salt in a bowl
  3. Cut cold butter into small cubes and add it into the bowl. Rub butter into Flour mixture with fingers until it becomes a light sandy consistency
  4. Mix Sugar and Cranberries into the mixture.
  5. Add milk to 4. Mix all together without kneading it. When the mixture starts to get cling together, gather it up by hands to form a ball but do not squash it tight. The dough should be airy
  6. If the dough seems too dry tap tiny amounts of milk on its surface
  7. Roll the dough gently on a lightly dusted surface into about 1 inch. Cut it out into the shape and size of your liking
  8. Brush the top of the dough with beaten egg. Try not to let it dribble down to the side
  9. Bake them in the oven for about 15 minutes till the top gets golden colour



  1. Do not add too much liquid. Too much moisture makes scone heavy.
  2. Do not knead the dough. Just combine the mixture together as lightly as possible
  3. If you don’t have a proper cutter use a glass or any container. I used a glass cup for this time
  4. Dust the cutter with the extra Plain Flour before cutting the dough. It will stop the dough sticking to the cutter and will come out from the shape easily
  5. Do not let any egg wash dribble down to the side or it will stop the scone from rising

Cranberry Scones

Cranberry Scone egg washed

So there you have it!

I like to have it halved and lightly toasted. Then put enough Clotted Cream and any Jam you like. I could not resist mounting up Clotted Cream and Blueberry Jam. Maybe it was a little too much … ?!

Cranberry Scones

Happy Afternoon Tea !❤


7 thoughts on “Afternoon Tea with Cranberry Scone and Clotted Cream

  1. HI Mutsumi
    Thanks for visiting and following my blog! Nice to meet you.
    I think it’s odd that there is an ongoing dairy produce shortage in Japan – the Japanese government must have significant import restrictions in place otherwise the world market would fill the gap- interesting!
    These look like yummy scones

    Liked by 1 person

  2. レーズンはよく入れますが、クランベリーは試したことありません。こんどやってみようかな?日本はバターを手に入れるのがそんなに大変になっているんですね…

    Liked by 1 person

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