362: More Scones Love (Perfect Scones!)
I did it! I just met my Mr (Scones) Right! Okay, that’s apparently not funny! But I made some fine scones this afternoon! They were tall, split right across the centre, lovely browned and so fluffy! It’s like meeting my perfect match, after many rounds of match-making. After so many rounds of experimentation, I found you! (:
Don’t feel like blogging so much about this batch of scones because I think the pictures speak a thousand words. I am so in love.
Golden Cranberry Scones Recipe
(Makes about 8 round 2.5″ diameter scones)
225g self-raising flour
1 tsp baking powder
50g butter (soft, at room tempature)
25g brown sugar
1 tbsp of honey
1 egg, beaten (made up to 150mL with cold fresh milk)
Cranberries (about 40-50g) –> Raisins or chocolate chips are good too!
Preheat oven to 220 degree Celsius. Mix the self-raising flour and baking powder in a bowl, add butter and rub it in with your fingertips untill the mixture resembles fine breadcrumbs.
In a measure, crack egg and lightly beat it. Makeup to 150ml volume with fresh milk. Add in the brown sugar and honey and then mix until well-blended.
Stir in the egg-milk mixture into the dry ingredients (you can add in the cranberries in two additions here too) until a soft dough is formed (At this stage, the dough may be very sticky and moist). Turn the dough onto a lightly floured table, knead lightly and then roll out to 2cm thickness.
Refrigerate the dough until slightly firm, for at least an hour.
Cut into rounds with a cutter. Place them, spaced apart, onto a large baking sheet.
Brush the tops with a little fresh milk and bake for about 10 minutes or till golden brown.
Serve warm with jam! (or butter, or clotted cream with jam)