Cranberry scones

In our list of comfort food, scone comes in second after a warm bowl of tomato soup. It was my first time baking scones and boy was I delighted at the cute little scones that came fresh out of the oven. Another reason for baking scones – the house smells lovely! This recipe doesn’t call for butter – even easier since you don’t have to leave the butter to soften – which I always find myself forgetting to do. Despite the long list of ingredients, it’s super easy to whip up. And since it contains seeds and cranberries, the guilt  factor is lessened. I couldn’t wait to sink my teeth into the soft, crumbly, warm scone. My husband loves his scones slathered with butter. I like mine just as it is.

Ingredients:

Dry ingredients:

    • 300 g Cookie or pastry flour, sifted
    • 15 g (1 tbsp) baking powder
    • 2 g (1/4 tsp) bicarbonate soda
    • 1/2 tsp Fine sea salt
    • 50 g Castor sugar
    • 30 g Ground almonds
    • 30 g Wheat germ

Wet ingredients:

    • 80 g Palm oil
    • Finely grated zest of 1 large lemon or orange
    • 1/2 tsp Vanilla extract
    • 125 g Sour cream
    • 1 Large egg, beaten

Filling:

    • 100 g Dried cranberries, soaked in boiling water for 5 minutes, drained, gently squeezed of water and spread out on a dish to dry
    • 60 g Pumpkin seeds, lightly toasted on low heat for 8-10 minutes

Egg wash or cream/milk glazing:

  • 1 Egg + 1 tsp water, beaten with a pinch of salt (or use 2 tbsp whipping cream/milk)

Directions:

  1. Preheat oven to 190 degrees C.
  2. Mix oil with lemon or orange zest in a bowl and leave for 10 minutes to infuse.
  3. Place the dry ingredients in a bowl of electric mixer.
  4. Mix on low with a flat beater (paddle-beater).
  5. With the mixer on low speed, add the oil mixture and mix until mixture resembles fine breadcrumbs.
  6. Add dried cranberries and pumpkin seeds and mix well.
  7. Mix sour cream with beaten egg.
  8. Add sour cream mixture while mixing on low speed until the mixture masses onto the beater.
  9. Press dough together and gently knead 2 to 3 times to form smooth dough (don’t knead on the board – just hold the dough with both hands and smoothen it out).
  10. Flatten the dough with your palm on a lightly floured work surface or on a plastic sheet to a thickness of 1.5 cm (3/4 inch). For scones, don’t roll too much. Just gently pat on the dough to flatten it (press very lightly).
  11. Stamp out 15-16 circles with a sharp 6 cm (2 1/4 inch) round cutter. Press straight down without twisting to cut through the dough and lift the cutter straight up; gather the scrapes, reshape, flatten and cut more circles.
  12. Sprinkle flour at the bottom of the cut dough to prevent it from sticking.
  13. Place on a baking tray lined with parchment.
  14. Brush with egg wash or milk or cream glaze.
  15. Bake in a preheated oven for 14-15 minutes until medium brown.
  16. Serve warm.

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