Comments on: Cranberry scones

By: food-4tots

food-4tots — Sat, 01 Oct 2011 05:43:28 +0000

Jacqueline: Thanks a lot for your kind feedback!! So glad that it suits your taste bud! Yes, nothing can beat homemade scones. Not only it tastes great, it’s cheap too! Once you have mastered the skill, you can play around with the ingredients used ie mixing dried cranberries with blueberries or raisins. Have fun!!

By: Jacqueline

Jacqueline — Thu, 29 Sep 2011 15:01:41 +0000

I just finished baking scones using your recipe and it’s absolutely yummy! It’s sooo good that I had 3 pieces in a row! I’ve tried so many scone recipes and this is the best ever! This will definitely be one of my regular bakes from now as I just love scones so much… No more buying scones but it will be homebaked from now on Thanks for sharing this fab recipe!

By: Cranberry Scones « Heaven on a Spoon

Cranberry Scones « Heaven on a Spoon — Thu, 08 Sep 2011 16:50:23 +0000

[...] My first introduction to scones was during one of my high school home economics classes where we had a whole session devoted to cheese scones. They turned out to be dry rubbery flavourless things we could hardly bite into and I was so disappointed by them that I’ve always been putting off making scones until recently when I fell in love at first sight with the beautifully pictured scones on Food for Tots. [...]

By: food-4tots

food-4tots — Sun, 10 Jul 2011 08:07:17 +0000

Blueyme: Self-raising flour contains plain flour, salt and baking powder. According to this link (http://www.dummies.com/how-to/content/substituting-ingredients.html), the substitution ratio is l cup sifted self-rising flour = l cup sifted all-purpose flour plus 1 1/4 teaspoons baking powder and a pinch of salt. So, please make the necessary adjustments for the related ingredients if you are using self-raising flour. Hope it helps!

By: blueyme

blueyme — Sat, 09 Jul 2011 15:32:54 +0000

can i just use self raising flour instead?

By: food-4tots

food-4tots — Fri, 30 Jul 2010 15:00:42 +0000

Cassey: Thanks! 1 cup of plain flour = 115 gram (please note that different flour has different weight). The oven temperature is 190C. It was stated in method A step 1. But I had added this info in method B step 8 for your easy referencing. Hope this helps. Let me know how it turns out. Happy trying!

By: Cassey

Cassey — Fri, 30 Jul 2010 13:09:15 +0000

Sure looks yummy. How many grams is a cup of flour? How about the oven temperature?

By: food-4tots

food-4tots — Wed, 23 Dec 2009 14:10:03 +0000

Evelyn: What do you mean by normal sugar? Coarse or fine? Can you find castor sugar (esp for baking)? I bought mine from Cold Storage. The yogurt mixture should only consist of yogurt + milk + egg. Not including the amount for sugar. It’s fine to use cookie cutter. Your scone size is double the size I made. Thus, I suggest that you reduce it to half of its size so that the whole scone can be cooked evenly within the time required. Hope it helps.

By: Evelyn Ng

Evelyn Ng — Tue, 22 Dec 2009 02:05:21 +0000

Thanks. My scone size is about 6-7cm. I used cookie cutter. Hehe, I use normal sugar and add 60g yogurt to make up 3/4 cup mixture). Does this cause the burnt?

By: food-4tots

food-4tots — Mon, 21 Dec 2009 09:33:25 +0000

Evelyn Ng: Glad to receive your feedback. The recipes for cranberry scones and raisin scones are originated from the same source but will some slight modification. Cranberry scones use baking soda so it will be even fluffier than raisin scones. I think the burnt bottom and undissolved sugar is due to the heat of your oven. Maybe you can try to make a smaller scone size (what was the size you made?), put the lined baking tray in the center and reduce the heat slightly. Hope it helps. Btw, did you follow closely my raisin scone recipe?