Thursday, April 19, 2012

Dreamy Cranberry Cream Scones

The weekend is just around the corner. I am really looking forward to it as I have some nice programs lined up. But other then that, my usual weekend morning is to wake up a little earlier, to whip up a delicious breakfast for my family. I bet most of us are tired of eating breads or cereal every morning, so a change of menu would be a nice treat. Today I have a fabulous recipe that you can make for your love ones. It is a really nice and simple scone recipe that I am sure anyone can whip up; Cranberry Cream Scones.
These scones might look ordinary, but they are actually very good and quite addictive to eat. ;) I got the recipe from one of my favourite cookbook "The America's Test Kitchen : Family Baking Book". It was really easy to whip up and you can even prep the dough the night before, store in fridge and just pop it in the oven to bake the following morning, easy! I too saw this recipe on Smitten Kitchen too and was really sure this recipe rocks! (^o^)
If you don't have cranberries at home, you can simply replace it with raisins or even chocolate chips. :) Here is the recipe, with slight modifications:

Ingredients for Cranberry Cream Scones:
240g all purpose flour
3 tbsp caster sugar (I used 30g confectioner's sugar)
1 tbsp baking powder
1/2 tsp salt
72g unsalted butter, cubed and chilled
1/2 cup cranberries/ raisins/ chocolate chips
240ml dairy heavy cream (I used 180ml cream + 60g sour cream)
  • In the electric mixer bowl, sift in the flour, baking powder, confectioner's sugar and salt. Then add in the cold cubed butter and beat the mixture with the flat beater till it resembles bread crumbs.
  • Then pour in the cream and sour cream to the butter mixture. Then gently fold in till the dough comes together. Bear in mind that you do not over mix it.
  • Turn the dough and any floury bits onto a floured counter and knead till it forms a rough and slightly sticky dough call. Then flatten the dough into 1 inch thick. lightly dust the surface
  • Use a 2" round cutter (Mine is a 1 7/8", odd size I know) or any size you fancy, dip the cutter in some flour and cut out the rounds. Placed the cut out doughs on a baking tray lined with parchment paper. Repeat till all the dough has been cut out.
  • Preheat the oven to 210C.
  • You can either bake the scones or chill it overnight and bake it in the next morning. If you are baking now, brush the scone tops with cream and sprinkle some coarse sugar on top.
  • Then place them in the preheated oven and bake for 12 to 15 minutes till they are light golden brown. Remove from oven and let cool on rack before serving.
I actually doubled the recipe and brought it to my daughter's school for a special breakfast event. The teachers and girls loved it and so did I! Those that tasted it, all claim it's really good. Even my MIL whom is not familiar what a scones is, said it's very tasty. ;)
This scone recipe is going into my favourite bake list. It's light and flavorful and the slight tang from the cranberries is a great contrast. Even though I replaced some of the cream with sour cream, the taste is still fantastic. But feel free to use all the cream in the recipe, I'm sure it's even more heavenly...well if you don't mind the calories, heehee. :P

Okay, signing off now, have a great weekend folks!


My Little Space said...

Love the look of your scones. I always enjoy having them for my afternoon tea.

ReeseKitchen said...

Oh...easy one! Ok, will make this soon..:) Thanks ya!
Ei...what nice program this weekend??...Enjoy ya..:)

Anonymous said...

Hi,your scones are lovely...can I replace the heavy cream with yoghurt or non-dairy cream?

thanks, jeannie

Honey Bee Sweets said...

Hi Jeannie, I think you can replace portion of the cream (like I did) to sour cream or yoghurt but NOT non dairy cream. But be sure only 1/3 amount is replace and not all or more as this recipe is cream scones not yoghurt scones. ;) let me know how it turned out! Happy baking!

鲸鱼蓝蓝蓝 said...


Amelia said...

Hi, your scones look delicious. I love to eat with strawberry vodka compote.

Have a nice weekend.

Ola said...

they look lovely in this shape!

Life and travelling

Sonia ~ Nasi Lemak Lover said...

I have so long did not make scone, because always have to try the long list of new baking, hehehe.. I like cranberry and sure i will like this scone too. Have a nice weekend.

lena said...

flawless perfect scones!!will i dream and get carried away after eating these scones??

Joyce @ Chunky Cooky said...

The scones look great to go with a cup of tea ! I am hungry for some scones now !!!

Jo said...

LOL. It must be scone's week as yours is the 3rd posting I have seen this morning. And guess what I have yet to try making this. Definitely "dreamy" looking ones that's for sure.

Zoe said...

I like your idea of chilling the cut-out scones and bake whenever they are required.

Your family family is so lucky to enjoy freshly baked scones at all times.

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Munyee said...

Hi, can I know whether is it possible to replace the cream with full cream milk? I want to try this recipe but I would wish to use the milk I have.

Honey Bee Sweets said...

Hi Munyee,

Unfortunately, the fat in the heavy cream is very much needed to give the sones it's creamy light texture. I am not sure how it will turn out if you use just milk to make these, the result will be different Im afraid. But no harm trying if you are keen, but i cannot guarantee the final result.

Anonymous said...

3 tablespoons sugar is a lot.
is 30g confectioner sugar comparable?

tablespoon of baking powder is a fair bit