Simple Cranberry Scone 简单果蔓司康饼

I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look. 

Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level.

I had my first go at making scones when I was 14 years old. Needless to say, the result was awful looking but the buttery taste of it was simply amazing! We do not have the privileges of adding clotted cream at that time. We made do with the buttery taste. In fact, plain scones are fine with me even now. To elevate the taste, I just need to add some complementary cranberries or raisins. 

The fragrant and saltiness of butter blends well with the tangy sweetness of the cranberries. I love cranberry scones. It is simple to put together without the need for gadgets or machinery per se. Just need some cold fingers to rub in the butter, hence, this recipe Simple Cranberry Scones. 

In this simple cranberry scone recipe, it is essential that your ingredients are kept cold so as to not melt the butter that would in turn work the glutton in the flour. This would give you a good fluffy scone. 

Simple Cranberry Scone 简单果蔓司康饼

Makes 9 pieces of cranberry scones

Ingredients

A

250g plain flour

2 1/2 tsp baking powder

1/2 tsp salt

2 tsp sugar (optional)

B

3 tbsp cold whole milk

1 egg (grade A) 

100g dried cranberries, washed and chilled

75 g salted butter, cut into 1/4" pieces and chilled

Cooking Instruction

1. Preparation. Sift together ingredients in A. Briefly beat together ingredients in B. Wash dried cranberries and keep in fridge until needed. 

2. Add chilled butter into A and rub with your finger tips until flour turned into bread crumb size. Add in cranberries and mix.

3. Make a hole in the middle of the flour mixture. Add in B but leave 2 teaspoons for brushing later. Mix until it forms a dough. Pour the whole lump onto a piece of parchment and gently press all loose flour together until it forms a dough. Shape the dough into a square (or your desired shape). Wrap the dough with the parchment and chill dough for 20 minutes. Meanwhile, preheat oven to 180C.

4. Remove dough from fridge and cut into 9 equal pieces. You can also use round cookie cutter of your choice to cut out the dough. Arrange on baking tray and brush top with remaining egg mixture. Bake dough for 15 mins. Remove from oven and serve with your choice of cream or jam.

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Simple Cranberry Scone