September 14, 2012

White Chocolate and Cranberry Scones



A friend from college, Lara, asked me for a scone recipe the other day. Listen to how she put it, 'do you have a super scone recipe? My friend does a teatime and reading session in her book store in Germany.'  

Ok, hold on. Read the second part of that again-'my friend does a teatime and reading session in her book store in Germany'. Is that not the cutest thing you've ever heard? I want to go to Germany and be part of the reading session. I'll even bring the friggen scones. It sounds idyllic. I want some of that chill in my life. 




So, she asked for a 'super scone recipe'. I believe I delivered. Scones are tricky. You may not think so, but they are. Fact. It all comes down to your recipe, duh!  Unfortunately, a lot of recipes you find use a ferocious amount of baking powder. This makes the scones look big and beautiful, but, halfway through eating them you get a nasty burn from too much baking powder in the recipe. Also it makes the scones cakey rather than light and fluffy. 

I'm quite picky about scones. For me, they must be eaten cold with real butter, raspberry jam and if I'm feeling fancy, some softly whipped cream. I must emphasis the raspberry jam-it's a life or death situation. Please, please, please no strawberry jam for me. Fresh strawberries? Absolutely. Strawberry jam? Never. 

These scones kind of surprise you. They have dried cranberries instead of the usual raisins. So, they're a little tart but then you get a little nugget of white chocolate, and it's like, oh hey sweetness. They balance each other perfectly.

Let us take inspiration from Lara's friend. Take a scone, break it open to reveal its crumbly interior, spread it with softened real butter and raspberry jam, grab a book and sit with a cup of tea and get lost for an hour or so.

Enjoy,

Holly, x


Sieve flour, baking powder and salt into a bowl.


Add butter and work with fingertips until the mixture resembles fine breadcrumbs.


Add the chocolate chunks and dried cranberries. Stir together.


Make a well in the centre of the flour.

Whisk the milk and eggs together.


Add 3/4 of the milk and eggs to the flour, mixing with a fork until almost combined.


Tip out onto a floured work surface and finish combining, working as little as possible.

This will prevent the scones from being overworked.


Roll out into a rectangular shape that is 1 inch in thickness. 

Use a 3 inch scone cutter to cut out the scones, place on lined baking trays and brush with egg-wash.


Bake at  200°C for 20-25 minutes.


Recipe, Makes 10 

Adapted from Avoca Café Cookbook


500g Self Raising Flour
150g Unsalted Butter, diced and cold
Pinch of Salt
Pinch of Baking Powder
2 Eggs
200ml Milk-I used low fat
100g Dried Cranberries
150g White Chocolate Chinks/White Chocolate Chips
1 Egg-egg wash

Preheat oven to 200°C and line a baking tray with parchment.
Sieve together self rasing flour, salt and baking powder.
Using fingertips, rub in the cubed cold butter until the mixture resembles breadcrumbs. Stir in the sugar.
Add the cranberries and white chocolate chunks and combine.
Make a well in the centre.
Whisk together milk and eggs.
Pour 3/4 of the egg/milk mixture into the well.
Using a fork, mix together adding more milk if necessary
When  3/4 mixed in, turn out onto a floured work surface and combine together.
Roll out into a 1 inch shape.
Using a 3' cutter cut out 10 scones.
Place on a baking tray, egg wash and bake for 20-25 minutes.
Remove allow to cool for 5 minutes before cooling on a baking tray.

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