November 2012 archive

Cranberry Scone

cranberry scone

Ingredient:

Part A:

Shifted Plain Flour 200g

Baking Powder 2 tspn (6g)

Unsalted Butter 50g,

Salt 2g (If salted butter was used, Do Not add salt)

Sugar 30g

Part B:

1 egg

Plain yogurt 80g ( or 70g Milk)

Optional:

1.  2 tpsn Cranberry

2.  2 tspn raisin

3.  2 tspn chocolate chips

Steps:

1. Used food processor to blend in Part A ingredient.

Note: butter need to be cold.   If no food processor, mix well with hand mixer.

2. Add in all the fluid in Part B and mix well.  Do not over beat. Use about 30 sec to mix all ingredient by hand.

3. Add in optional flavor such as cranberry/raisin/chocolate chips if any.

4. Wrap the batter with clear wrap and store in refrigerator for at least 30 minutes.

To enjoy your scone:

5. Preheat oven to 200 C

6. Sprinkler some flour on batter.  Do a triple fold for 3 times and role the batter flat at about 3 cm height.

7. Use a circle cookie cutter to cut out the batter and line on pan.

Note: If no cookie cutter, you may role the batter in silicon shape and cut at 3 cm thickness

8. Bake for 10  minutes or until golden brown.