Cream scones that are moist, tender and are a breeze to make. Because the recipe uses cream and no butter, it’s nearly as easy as a mix. Just toss ingredients in a bowl and stir. A brief knead to mop up extra flour, and that’s it. You don’t even need to crack an egg.
Prep Time: 10 mins. Cook Time: 15 mins. Total Time: 25 mins.
Ingedients:
2 cups flour (270g/9.5 oz), plus additional flour for kneading
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup dried cranberries or other dried fruit (chopped if large) 1/4 cup golden raisins 1 1/2 cups heavy cream Sugar topping
Cream or melted butter for brushing on scones
2 tbsp sugar (raw/coarse sugar gives a nice crunch if you have it)
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Mix with a fork.Add cranberries and raisins. Mix.
3. Pour in cream (but keep the measuring cup for later) and mix with fork until dough becomes thick and hard to stir.
4. Using hand, knead the sticky dough in the bowl, turning and pressing the dough to incorporate the flour. Add more flour if you need it, a tablespoon at a time, until surface of dough is smooth, soft and no longer sticky.
5. Split the ball in half to form two smaller balls. Then split each half again in two smaller balls. You will now have four small balls of dough.
6. On a lightly floured surface, slightly flatten each ball into a thick disc about 5 inches in diameter.
7. Pour a few drops of cream from the empty measuring cup on each disc and use fingers to spread cream evenly over the top. Sprinkle with sugar.
8. Cut each disc evenly into six wedges. Place on ungreased baking sheet, leaving some room in between for scones to rise as they bake.
6. Bake 15 minutes, or until scones are golden brown.
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