Friday, June 20, 2008

Crannberry Scones


I found this recipe at this wonderful webpage (Joy of Baking) of Stephanie and Rick Jaworski with uncountable number of mouth watering scones recipes. There you will also find the history of baking scones.

Here is one recipe I tried which turned out superb. I have modified the recipe slightly to adjust to my needs. Otherwise the recipe is perfect.

Preparation time: 15 minutes
Baking time: 15-20 minutes
Baking temp.: 190°C (165°C in convection oven)

Ingredients:
250 g all purpose flour
65 g (granulated) sugar
1/4 tsp salt
3/4 tsp baking soda (I used cream of tartar baking powder instead, which also contains soda)
1 tsp baking powder
100g cold butter, cut into pieces
60 g whole rolled oats
40 g cranberries (or dried cherries)
zest of 1 orange ( I used packed orange zest instead of lemon, made a wonderful combination)
150 ml Buttermilk
Milk for brushing over the scones (Instead of the egg wash: 1 egg, 1 tbsp milk or cream)

Method:
  • In a large bowl mix together flour, sugar, salt, baking soda and baking powder.
  • Add butter cubes and knead the dough together with the hands till it is evenly combined, but crumbly.
  • Add the oats, cranberries and zest of orange and combine.
  • Add buttermilk and quickly knead the dough.
  • Pat into an 18 cm circle. Cut out 8 wedges out of the circle.
  • Bake in the preheated oven at 190°C (165°C in convection oven) for 15 -20 minutes.
  • I used milk to replace egg wash, which I never like because of the smell, but don't know if milk does any good
  • Serve with whipped cream. Although, typically scones are served with clotted cream (which is nothing but malai in true sense, as we know it as Indians)
Note: Next time I would like to add only half the quantity of salt to the recipe.

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