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RECIPE FOR CRANBERRY SCONES
Yields: 26 small scones (if you use 3cm cookie cutters)
2¼ cups plain flour (note: 1 cup = 115 gram)
1 tbsp baking powder
½ tsp baking soda
¼ cup castor sugar
½ tsp salt
½ cup (110g) unsalted butter, chilled and cut into small cubes (1cm)
2 tbsp plain yogurt + ½ egg (about 30g) + milk –> make up to 2/3 cup yogurt mixture
1 cup dried cranberries – rinse, put into a zip lock bag, soak with 3 tbsp of water and keep in a fridge for at least 1 hour, then squeeze away the excess water and pat dry with kitchen towel
½ egg + 1 tbsp milk – beat well with a fork
A) Mixing of ingredients
- Preheat oven to 190ºC. Line a baking tray with grease-proof paper.
- Combine plain flour, baking powder and baking soda in a large mixing bowl. Then sieve 2-3 times (see Note 1)
- Add in sugar and salt, and mix well.
- Using a pastry blender, fork or finger tips, cut butter into the flour mixture until it forms coarse crumbs. (see Note 2)
- Add in dried cranberries and toss gently until well combined.
- Using a fork or hand whisk, beat yogurt, milk and egg until well combined. Then gently fold yoghurt mixture into the dry ingredients and mix lightly until well blended. Do not pour all the mixture into the dry ingredients in one go. Add in little by little and stop once a loose dough is formed. You need not use up all the yogurt mixture. At this stage, the dough will be wet and sticky but manageable. Add additional flour if dough is too sticky to handle.
B) Shaping the dough
- Sprinkle flour lightly on both the dough and the work top. Turn the dough out and roughly work it into a ball. Press the ball down into a rectangular shape. Sprinkle some flour if the dough is still wet.
- Fold the dough like the way you fold a business envelope (divide dough into 3 sections, 1st fold upper third to center, then fold lower third to center). It is alright if the dough is still quite shaggy and loose at this stage. Do NOT knead or over-work the dough. The less you work on the dough the more tender and flakier the scone will be.
- Then press the dough down to form either a circle or rectangular dough.
- For circle dough, cut it into 8 large or 16 small wedges.
- For rectangular dough, cut it into 13 large or 26 small squares. Push the edges roughly to shape it into a round scone.
- Alternatively, use cookie cutter or an upside-down juice glass to cut out the scones.
- Brush tops and sides of the scones with the egg glaze. Place them on the baking tray, spacing them about 4cm apart.
- Bake in the preheat oven (at 190ºC) for 15 – 18 minutes (depending on the shape and size of your scones), or until golden brown.
- Cool on a wire rack and serve warm. Alternatively, let it cool completely and store in an airtight container or freeze (refer note 5).
- Sieve flour mixture 2-3 times to avoid any bitter taste due to the large amount of baking powder and baking soda used in this recipe.
- Using a pastry blender to cut the butter can help to prevent melting the butter before the mixing process.
- The quality of butter used is important so as to give your scones a more buttery flavour. It is worthwhile to invest in a premium brand of butter when making your scones. It would definitely make a difference in the taste.
- For frozen scones, defrost them at room temperature and heat at 180 ºC for 5-7 minutes.
- How to eat scones? Cut the scones into half and spread butter/ cream/ jam onto it. And, it is best enjoyed with a cup of coffee or tea.