November 28, 2018

Cranberry Scones Recipe

I have made this cranberry scones afew times and I love them. cranberry scones are light and fluffy and also we can bake them with less sugar.

Ingredients

All purpose flour: 2 cups

Sugar: 1/3 cup

Baking powder: 2 1/2 teaspoon

Salt: 1/2 teaspoon

Butter: 1/2 cup (113 grams) cold unsalted

Fresh or frozen cranberries: 2/3 cup ( 70 gram) can also use dried cranberries

Milk: 2/3 – 3/4 cup

Slice almonds: 1/4 cup ( optional )

Instruction

Cranberry scones: preheat oven to 400 degree F (200 degree C) and place the oven rack in the center of the oven. Grease your baking sheet or line them with parchment paper.

Before you start, cut your butter into small cubes and keep them in refrigerator for about half an hour.

In the large bowl, combine the dry ingredients, flour, sugar, baking powder and salt. Add the butter and cut the butter into flour mixture with a pastry blender or two knives. Continue until the mixture should look like coarse crumbs. Add dried cranberries but make sure if you using fresh or frozen cranberries, gently stir in the cranberries making sure not to crash the berries.Do not over mix. Gradually stir in the milk to form a soft dough. If you are using fresh or frozen cranberries, probably you will need less milk about 2/3 cup otherwise if you are using dried cranberries you will need 3/4 cup milk.

Now transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is about 18 cm round. Cut it into 8 pieces. Transfer to the prepared baking sheet and then brush the top of the scones with milk. If you like, sprinkle scones with slice almond or coarse sugar.

Bake for about 18- 20 minutes or until the crust of the scones are brown and crisp, and a toothpick inserted into the center of a scone comes out cleans. Remove from oven and place on a wire rack to cool. Serve hot or warm.