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Wednesday, November 21, 2012

[Cranberry Scone] Foolproof Quickbread recipe that needs only 30 minutes

A warm fruity scone with ample butter(or clotted cream) and jam is heavenly.

My favorite quickbread is lightly sweetened scones. I strongly believe that the true flavour of the scones come from cold butter. Cold butter gives a rich buttery flavour and flaky texture. I haven't been to Scotland where the scone is originated, yet. I have a big dream of having a beautiful afternoon tea to savour real Scottish scones with lots of clotted cream and  jam.

There are many reasons to love scones. But, one of the main reasons would be that it takes no time to bake a batch!

The classic scone should be shaped round. However, I usually make triangle shaped scones at home, mainly because it's quicker! :) 
The key point of making scone is to handle the dough as quickly and little as possible.

Believe me. I can guarantee that this cranberry scone recipe is a foolproof one. Moreover, it takes only  30 minutes from start to finish as a throw-in. I've made this at least a couple dozen times. You can throw in currants, dried blueberries or raisins.

Here goes the recipe:

2 cups all-purpose flour, plus more for work surface
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup dried cranberries (or other dried fruits such as raisins or currants)

1. Preheat oven to 425 degrees.

2. In a bowl, whisk together flour, sugar, baking powder, and salt. 

3. Put dry ingredients in a food processor and butter cut into cubes. Food processor  would make your life a little bit easier, but a pastry blender will do, too. :)

Pulse twice for ten seconds each, or until mixture resembles coarse crumbs. Or, cut in butter with a pastry blender until mixture resembles coarse crumbs.

4. Put crumbled mixture back into the bowl. Stir in 2/3 cup half-and-half until just moistened. 

5. Gently fold in cranberries.

6. On a lightly floured surface, pat the dough into a 1-inch-thick round. 

7. Cut into 8 wedges. 

8. place on a baking sheet and brush tops with half-and-half cream. 

9. Bake until golden brown, 13 to 15 minutes. Do not over-bake!

Let cool on a wire rack.
Isn't it easy? :)

I bake scones late in the night and eat it as breakfast in the morning. :)
A scone with cream tea is a great breakfast item :)


Cranberry Scones


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