This is my second attempt making scones at home. Don't ask what happened to the first attempt...the whole tray went into dustbin. Since then, i put a hold for scones until i got the guts to try them again. Here i am making them but this time in a small batch and to my surprise it turns out really well. Happy me!
The most important things in making a good scone is to not over knead your dough and make sure all the ingredients are cold. I used pastry cutter to cut in the butter into the dough as i don't want the heat from my hands melt the butter and change the ingredient's temperature which could result in a dense texture scones. I love the chewy dried cranberries in this moist scones. The scones have a perfect crumbly texture. Serve this scrumptious cranberry scones with ample amount of butter and jam.
Ingredients
1 cup all purpose flour
1/4 cup dried cranberries
1/5 cup diced cold butter
1/4 granulated white sugar
1/4 tsp coarse sugar
1 1/2 tsp baking powder
1 egg,beaten
1/8 tsp salt
Methods
Preheat oven at 452'F and line a baking tray with parchment paper
In a bowl, combine the flour,baking powder,sugar and salt. Add the diced cold butter and using a pastry cutter, mix the butter until mixture resembles coarse crumbs.
Add the cranberries, egg and milk. Mix till just combined.
Place the dough into a clean working surface dusted with little flour and start kneading. Do not over knead. Pat into a 6 inch circle and cut the dough into 4 wedges. Place the wedges onto a prepared baking tray.
Brush with egg wash and sprinkle with coarse sugar.
Bake for 12-15 minutes or until golden.
Serve warm with butter and jam
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