I just love cranberry scones ... So I've been working on perfecting a recipe to give me a delicious Vanilla cranberry scone. It's been challenging, but I think I've got it!
THE RECIPE:
VANILLA CRANBERRY SCONES
1/2 cup of Sugar
3/4 teaspoon salt (non iodized)
1 tablespoon baking powder
1/2 cup cold butter (one stick)
1/2 cup Cranberries (I use frozen)
2 large Eggs
1/2 cup of cream or milk
TOPPING
2 teaspoon of milk
Demerara sugar (crystal sugar)
Preheat the over at 425F - bake 20-25 minutes
TRICKS AND TOOLS:
I like to work with a "mise en place" which means to put everything in place. It is a technique I learned when I started baking bread from scratch. By having all of my ingredients in place, I don't have to worry about missing anything ... did I add the salt?
"Mise en place" simplifies things ... yea some of you might say ... but that just creates more dishes to wash. Yes, but well worth it. Besides, I have come to enjoy doing the dishes. My mom never asked any of us kids to help wash the dishes ... we were free to play. I asked her recently about this and she said "doing the dishes was my quiet time, a time for reflection" I get it!
A great tool to have for any recipe that requires cutting in fat is a pastry cutter.
Because we will be working with cold butter, you want a sturdy one. There are two types of pastry cutter, the one that looks like a whisk is actually used for cutting in soft fats. Never use that one with hard butter, you'll trash it.
After you've mixed your dry ingredients together (I use a whisk), add the cold butter.
Once the butter is cut into small chunks, the fun part starts! lol
With your bare (clean) hands, find the chunks and smash/flatten each chunk of butter. They should all look like this:
This will create layers in your scone ... flakier scones.
Add the cranberries. I tend to purchase cranberries in season, wash and freeze them. By using frozen cranberries, they will not break down and colour your dough while you are mixing.
Now add the liquids ... mix. Do not over mix. The goal is NOT to develop the gluten strands.
On a lightly flour surface, work the batter lightly and create the desired shape. In my case, I use a scone dish so I shape my dough into a scone circle.
I use the underside of my scone dish to mark the size of my pieces.
Place the Scone Circle on the dough and gently press to create an indentation
Cut on the lines
Place the wedges in the scone dish. Baste the scones with milk and sprinkle with a form of sugar crystal.
Voila! Delicious scones!
I hope you enjoyed this post. Drop me a note and let me know!
Catch you all later! Cheers!
