Raisin & Cranberry Scones

23 Aug


I had scones for breakfast today.Freshly baked scones topped with butter and strawberry jam.My belly is a happy girl 🙂

I’ve adapted this recipe from Craft Passion and I am very much impressed.It takes conventional ingredients  and magically turn it into warm buttery flaky scones that I can assure you will not disappoint.

I decided to bake myself heart shape scones,just because

we all need a little lovin’ every once in a while.

♥ 

For the recipe,

All you need are:

2-3 Tbsp buttermilk, plus a little extra for brushing (If you do not have buttermilk,you can make it your own by adding 1 tablespoon of vinegar/lemon into a cup of milk and let it sit for 5 minutes upon using)

225g Self-rising flour, plus a little extra for dusting

75g butter, at room temperature (I used cold butter as I find it easier to work with)

40g castor sugar

1 large egg, at room temperature

pinch of salt (I omitted this as I was using salted butter)

40g chopped dried cranberries

40g chopped toasted almonds (I ommited this and replaced it with 20g of raisins)

1. Prepare ingredients and preheat oven to 220c / 425f

2. Sift flour and salt together in a large bowl

3. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use fingers to rub the butter lightly into the flour)

Your mixture should look like this

4. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.

5. In a measuring cup, beat the eggs with 2 Tbsp buttermilk together, and add this to the dry mixture.

6. Mix the dough with a spatula until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)

7. Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.

Your dough should come together like this

8. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.

9. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.

10. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.

11. Remove them to a wire rack to cool.

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