August 21, 2012

Cranberry Scones

In my quest to reproduce scone I had in Ottawa at The Scone Witch, I tried the Irish soda bread recipe I used last year, Raisin Currant Scones

I substituted frozen cranberries for the currants, whipping cream for the milk. They were just about right!

Cranberry Scones
based on the recipe here
11-12 scones

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons white sugar
1/2 cup butter, cut into pieces
2 Cups frozen cranberries
3/4 cup whipping cream
3 tablespoons apple cider vinegar

Preheat oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.

Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the cranberries, then make a well in the centre and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.

Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Flatten the dough and cut out using either a glass or round cookie cutter - size to your choice (I like about 4" scones), and place onto the prepared baking sheets.

Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.


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