- Tried & Tasted -

Monday, 13 July 2015

Cranberry Scones

These cranberry scones are delicious eaten on their own. They paired very well with the homemade strawberry vanilla jam and not forgetting with clotted cream (I did not have clotted cream at hand) or a great deal of butter.

The scones are crunchy on the outside, from the coarse sugar sprinkled on top of them, tender and buttery on the inside.

Cranberry Scones
(makes 7, 7cm scones)
260g unbleached organic flour
40g sugar 
2 tsp baking powder
1/4 tsp salt
75g butter, cold and cubed
1 egg (55g), cold
1 tsp vanilla extract
60g milk/cream, cold (I used milk)
30g cranberries

7 tsp of coarse sugar, for sprinkling on the top of the scones
1 Tbsp of milk, to brush the top of the scones

Steps to bake:
  • Preheat oven to 190 degrees Celsius.
  • In a big mixing bowl, sieve flour, baking powder, salt and sugar.
  • Add in cold, cubed butter and using only your fingertips, rub the butter into the flour until the mixture formed pea sized clusters. You can use a pastry cutter to aid you in this process.
  • Mix milk, egg and vanilla extract in a small bowl.
  • Add the egg mixture into the dry ingredients and using a spatula incorporate them. Do not over mix. 
  • Lightly flour the counter top and scrap the dough onto the counter top and pat the dough into a disk, 3cm in thickness.
  • Cut the dough using a round cookie cutter (mine was 7cm in diameter) and place the cut scones onto a baking sheet lined with baking paper.
  • Gather the rest of the dough and form into a disk of 3cm thickness until all the dough is used up. 
  • If you do not have a cookie cutter, you can also use a mug with a wide enough mouth to cut out the scones. 
  • Lightly brush the top of the scones with some milk and sprinkle 1 tsp of coarse sugar on the top of the scones. 
  • Place baking sheet on the middle rack of the oven  and bake for 15 - 18 minutes or until top of scones are lightly golden brown.
  • Once baked, remove from oven and let it cool on a cooling rack for 20 minutes. 
  • Scones are best eaten on the day they are baked but they can be kept refrigerated in an airtight container for 2 days. Microwave it on high for 25 seconds to reheat. 

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