Sunday, 25 December 2011
The problem with baking away from home is, I could only stick to very simple bakes that require minimal use of baking equipments or tools. Baking up a batch of scones is probably the simplest way to stop my itch for baking. They can be put together without using a whisk nor a spatula.
I used this cutter to cut out the scones since it is the same size as recommended in the recipe. As expected, the scones didn't retain the flower shape after baking...but the height of the scones more than compensated for the lack of visual appeal.
Towering High Cranberries Scones
(makes about 9, using 4cm cutter)
200g cake flour
2 teaspoons baking powder
50g unsalted butter, Cold, cut into small cubes
30g caster sugar 1 pinch of salt 90ml milk, I replaced with plain yoghurt
40g dried cranberries, cut into smaller pieces
extra 1 tablespoon milk for brushing
some icing sugar for dusting
- Sieve cake flour and baking powder into a large mixing bowl.
- Place unsalted butter into mixing bowl. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add in sugar, salt and dried cranberries, toss gently until just combined.
- Add in milk, gather the mixture to form a rough dough.
- Place dough on lightly floured work surface. Knead the dough gently for about four to five times. -
- Pat the dough to a rectangle shape, about 3cm thick.
- Cut the dough into half. Stack one half over the other. Pat the dough into 3cm thick rectangular shape again.
- Repeat the above step for another 2 times (note: handle the dough lightly, scones will become tough when over handled.)
- Finally, pat the dough into 2cm-2.5cm thick. Use a lightly floured cookie cutter (4 cm diameter), cut dough into rounds. To ensure better rise, press the cutter straight down, do not twist the cutter. - Gather the remaining dough, pat into 2cm - 2.5cm thick and cut out the remaining rounds. -
- Place the rounds on baking tray (lined with parchment paper) about 1 inch apart, brush top with milk, sprinkle with icing sugar (I replaced with caster sugar since I couldn't get icing sugar).
- Bake in preheated oven at 200degC for 10-12mins or until lightly browned. Transfer to wire rack to cool, serve warm.