Tuesday, November 4, 2008

Cranberry Cream Scones

Actually I could not remember where I got this recipe from, probably from the internet. But it's really good and I have been making it for the longest time. :) Scones has always been my husband's favorite breakfast, so I'll make them when I have the chance. It's so good with some cold butter and a cup of tea. :)

Note that this recipe is sufficiently sweet on it's own, so you don't need to eat it with jam. But if you like, reduce the sugar and smear on the jam! ;) This recipe uses part cake flour, that's what make it's light on the inside but slight crunch on the outside.

1 3/4 cup (200g) of all purpose flour
1/2 cup (60g) cake flour
1/2 cup (115g) sugar
1/4 tsp salt
2 tsp baking powder
1/2 tsp of ground cinnamon
1/4 cup (56g) cold butter, cut into some cubes
1 cup (237ml) of whipping cream, chilled
3/4 cup dried cranberries (or raisins if you don't have cranberries)

  • Preheat the oven to 375°F / 180°C. Lightly butter a baking sheet
  • Mix all dry ingredients together in a large bowl. Add the cold, cubed butter to the dry ingredients, as shown below.
  • Cut the cold butter into the flour mixture until it resembles course bread crumbs.
  • Set aside 2 tbsp of cream. Add the rest of the cream and dried cranberries into the flour mixture and stir only until just combines.
  • Turn dough out on a lightly floured surface and pat it down to a large disc, about 3/4 inch thick. Using a big cookie cutter (I used heart shape this time) and cut out the dough.
  • Place the cut out dough on the buttered baking pan, brush surface with the cream saved earlier. Bake for 20 minutes until light golden brown color and the base is darker brown.

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