Baked some cranberry scones last few days. Scone is an easy to make breakfast. It is more easier when we are making it in a cool environment, compared to back in hometown. Because we do not want the butter to melt during the process.
Cranberry Scone with apple jam.
Ingredients: (makes about 10, using 6cm cutter)
200g cake flour
2 teaspoons baking powder
50g unsalted butter, Cold, cut into small cubes
30g caster sugar 1 pinch of salt 90ml milk
40g dried cranberries
- Sieve cake flour and baking powder into a large mixing bowl.
- Place unsalted butter into mixing bowl. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add in sugar, salt and dried cranberries, toss gently until just combined.
- Add in milk, gather the mixture to form a rough dough.
- Place dough on lightly floured work surface. Knead the dough gently for about four to five times. -
- Pat the dough to a rectangle shape, about 3cm thick.
- Cut the dough into half. Stack one half over the other. Pat the dough into 3cm thick rectangular shape again.
- Repeat the above step for another 2 times (note: handle the dough lightly, scones will become tough when over handled.)
- Finally, pat the dough into 2cm-2.5cm thick. Use a lightly floured cookie cutter (4 cm diameter), cut dough into rounds. To ensure better rise, press the cutter straight down, do not twist the cutter. - Gather the remaining dough, pat into 2cm - 2.5cm thick and cut out the remaining rounds. -
- Place the rounds on baking tray (lined with parchment paper) about 1 inch apart.
- Bake in preheated oven at 200degC or 400 degree F for 10-12mins or until lightly browned. Transfer to wire rack to cool, serve warm.
Recipe adapted from Happy home baking