Sunday, November 25, 2012

Cranberry scones

It looks like autumn is passing away. The leaves are gone, the beautiful colours outside are gone, it's getting really cold.. But we still like to make something that gives us the flavours and feelings which suits this time of year.
We have been so busy with school and things in other cities, that we haven't spent much time together in the kitchen here. I miss it, but during the weekends we try to make something delicious and enjoy it so much the more. This weekend we had a cold, stormy saturday. We were thinking what to do with our lunch. Something warm, something sweet, something with fruit: we only had some cranberries left, so we ended up with these delicious scones! 

They are so easy to make; in under half an hour you will have warm, delicious smelling scones on your table! So let's get started!
Scones with cranberries.
yield: 8 big scones.

250 gr all purpose flour
1 tbs regular sugar
3 tsp baking powder
pinch of salt
100 gr cold, unsalted butter
2 eggs, beaten
1,25 dl whipping cream
85 gr cranberries
1 egg, to brush
some raw sugar, to top

Preheat your oven to 185 degrees C.
Combine the flour, sugar, bakingpowder and salt together. Cut your cold butter into cubes and combine these with your hands into your mixture, just until crumbly.
Combine the eggs and cream together and add this to your crumb-mixture. The best way to mix this is to start with two knives and continue with your hands when it starts to come together. 
Now sprinkle your cranberries with some flour and gently fold these into your dough. Work your dough out to a 15 x 15 cm square. Cut this square into quarters and halve each quarter. Place the pieces together on a baking sheet and brush them with your egg. The last step is to sprinkle them with some raw sugar to give them a crispy top!
Bake the scones for about 15-20 minutes or until they are golden brown.
Serve them warm together with some clotted cream, whipped cream or butter.
(For the clotted cream, our favorite!, you can combine 125 ml whipping cream togehter with 250 gr mascarpone.)