Cranberry Scones

Spring is here. Days are close to 12 hours long now. It is a time of growth. Flowers start blossoming, new leaves are coming out again. It is getting warmer, as sometimes will be about 16 degree C, but it is also accompanied with frequent rainfall. MSLS just started to attend pre-kindergarten last Tuesday. Was glad that they are quite adapted to it now.

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

 Method:

1. Sieve cake flour and baking powder into a large mixing bowl.
2. Place unsalted butter into mixing bowl. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add in sugar, salt and dried cranberries, toss gently until just combined.
4. Add in milk, gather the mixture to form a rough dough.
5. Place dough on lightly floured work surface. Knead the dough gently for about four to five times. -
6. Pat the dough to a rectangle shape, about 3cm thick.
7. Cut the dough into half. Stack one half over the other. Pat the dough into 3cm thick rectangular shape again.
8. Repeat the above step for another 2 times (note: handle the dough lightly, scones will become tough when over handled.)
9. 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. -
10. Place the rounds on baking tray (lined with parchment paper) about 1 inch apart.
11. 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.

I baked it for around 15 minutes as the top surface still not in golden brown yet. It turns out to be very soft and fluffy.

Recipe adapted from Happy home baking