English Cranberry Scones

April 27, 2015

A scone... is it a cake? Is it bread? It's both. Crumbly on the outside and soft on the inside, it breaks and melts delectably in your mouth. My mum is a big fan of scones, so I decided to make some for her and my loved ones. The last time my mum and I tried baking scones, they turned out like salty and hard rocks. Gordon Ramsay would say they were like hockey pucks, and I'm glad they are far from being like that this time round. 

The cranberry scones taste absolutely amazing when fresh from the oven, especially with a dollop of cold clotted cream and your favorite jam. However, my mum likes them plain, and thus I made a batch of plain classic english scones. 

Also, I'm happy to share my first baking video with you guys! My friends have been telling me to create videos as they are much easier to comprehend, and as a visual person, I agree. Enjoy watching! (Please ignore my manly hands. Manly, but capable hands. Hahahaha okay self-praise is no praise. Okay. See you soon.)

Adapted from: Entertaining with Beth

[For Scones]
256 g of All-purpose Flour
25 g of Caster Sugar
8.5 g of Salt
16 g of Baking Powder
152 g of Unsalted Butter (Very cold and diced into small cubes)
115 g of Heavy Cream
1 tbsp Vanilla
2 Eggs
100 g of Cranberries

[For Egg Wash]
1 Egg

1. Mix the dry ingredients: In a large bowl whisk together the flour, sugar, salt and baking powder.
2. Work in the butter: Add the butter cubes into the flour and massage with your hands until they start to look like bread crumbs.
3. Add the cranberries: Toss in the cranberries and mix gently to combine.
4. Mix the wet ingredients: In a separate small bowl whisk the heavy cream, eggs and vanilla until combined.
5. Combine wet and dry ingredients: Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, and then change to a large wooden spoon. Be careful not to over-mix as you might get really hard scones!
6. Wrap the dough: Turn the dough out onto a cling wrap. Form into a disk, cover with cling wrap and refrigerate for 30 mins, or pop in the freezer for 10 mins.
7. Cut out scones: Roll the dough out to 1/2" thickness. Cut out scones with a 2" round cookie cutter and place on a parchment lined baking tray.
8. Egg wash: Then whisk 1 whole egg in a small bowl, then with a pastry brush lightly glaze the tops of the scones with the egg wash.
9. Re-chill: To assure your scones retain their shape after they are baked pop your tray into your fridge for 15 mins before baking. This will re-chill the dough and allow them to bake up in a more uniform fashion.
10. Baking: Bake for 10-12 mins in a preheated oven at 200 degrees celsius until risen and golden brown. Serve plain, or with clotted cream and jam!

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