vrijdag 22 november 2013

Cranberry Scones (Kopie)

Cranberry Scones
By: Wendy and Makcik Kantin
125gm all purpose flour
125gm cake flour (original recipe only called for all purpose, I substituted half with this as a safety measure)
1 Tbsp baking powder
1/2 tsp salt 80gm dried cranberries, coarsely chopped 120gm cream cheese, room temp
30gm butter
90ml milk
1 egg, 1 Tbsp removed for glazing
Glaze 1 Tbsp egg mix with 1 tsp milk
Extra melted butter for glazing
1. Preheat oven at 200C. Combine both flours and baking powder. Sift twice to aerate. Mix in salt.
2. Beat cream cheese and butter until smooth. Beat in flour mixture until it resembles fine crumbs.
3. Combine egg and milk and pour into (2).
4. Mix with a spoon until moistened. Lightly mix in cranberries.
5. Spoon batter into floured moulds and lightly tap to flatten. Lift mould carefully.
6. Glaze scones with egg mixture.
7. Bake for 9 minutes.
8. Remove from oven and quickly brush on melted butter. Put them back into the oven and bake for another 5 minutes.
9. Leave to cool for 10 minutes.
10. Serve warm with butter and jam. (I used butter and golden syrup and it was lovely)

Homemade cranberry jam recipe
1/2 cup frozen/fresh cranberry
1/4 cup sugar
1/4 cup water
a pinch of salt
1.Combine all ingredients in a small pan.
2.Under medium heat, cook the mixture and stir often.
3.Cook until the jam turns thick.
4.Cool down before serving.

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