Cranberry Orange Scones
Cranberry Orange Scones
Makes 16 wedges scones or 14 round scones
Ingredients
(A)
440 g all purpose flour
55g caster sugar
4g salt
24g baking powder
(B)
148g cool butter, cut cubes
(C)
1egg + 1 egg white (reserve the egg yolk for egg wash)
231g/1 cup buttermilk
(D)
110g / 1cup dried cranberries
Orange zest from 1/2 orange
1egg wash - use the egg yolk to make the egg wash.
Sanding sugar (optional)
Method
1) Attached k-beater to mixer. Put all ingredients (A) into mixer bowl using speed 1 for 5 seconds till well mix.
2) Put cool butter and change to speed 2 and mix till crumbly texture. Set a aside.
3) In separate mixer bowl, whisk ingredients (C) in speed 8 till well combine.
4) Pour the liquid ingredients spoon by spoon into the dry ingredients using speed 2 with k-beater. Continue doing till all finish.
5) When the batter just comes together and still a little lumpy, add (D) and mix well.
6) Place batter on flour-dusted surface and fold together using hands until the batter is manageable. Don't overwork the batter, if not the dough will end up distorted and tough.
7) Divide the dough in half and shape into balls. Press or roll into 2 (1.6cm) thick disks. Cut each disk into triangular wedges, 8 per circle.
8) Place scones on grease or lined tray and rest for 30 minutes. Brush the tops with egg wash and sprinkle sugar.
9) Bake in oven for 20-25 minutes at 180c. Remove from oven and cool on wire rank.
Tips.
- when brushing the egg wash, don,t let the egg wash flow to the bottom of the uncooked scones. This will disallow the scones to rise.
Machine used:
KitchenAid Artisan KSM150 Mixer
Makes 16 wedges scones or 14 round scones
Ingredients
(A)
440 g all purpose flour
55g caster sugar
4g salt
24g baking powder
(B)
148g cool butter, cut cubes
(C)
1egg + 1 egg white (reserve the egg yolk for egg wash)
231g/1 cup buttermilk
(D)
110g / 1cup dried cranberries
Orange zest from 1/2 orange
1egg wash - use the egg yolk to make the egg wash.
Sanding sugar (optional)
Method
1) Attached k-beater to mixer. Put all ingredients (A) into mixer bowl using speed 1 for 5 seconds till well mix.
2) Put cool butter and change to speed 2 and mix till crumbly texture. Set a aside.
3) In separate mixer bowl, whisk ingredients (C) in speed 8 till well combine.
4) Pour the liquid ingredients spoon by spoon into the dry ingredients using speed 2 with k-beater. Continue doing till all finish.
5) When the batter just comes together and still a little lumpy, add (D) and mix well.
6) Place batter on flour-dusted surface and fold together using hands until the batter is manageable. Don't overwork the batter, if not the dough will end up distorted and tough.
7) Divide the dough in half and shape into balls. Press or roll into 2 (1.6cm) thick disks. Cut each disk into triangular wedges, 8 per circle.
8) Place scones on grease or lined tray and rest for 30 minutes. Brush the tops with egg wash and sprinkle sugar.
9) Bake in oven for 20-25 minutes at 180c. Remove from oven and cool on wire rank.
Tips.
- when brushing the egg wash, don,t let the egg wash flow to the bottom of the uncooked scones. This will disallow the scones to rise.
Machine used:
KitchenAid Artisan KSM150 Mixer
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