Cranberry Cream Scones with Yogurt
From the MolalaCook kitchen · 烘焙手記
Cranberry Cream Scones with Yogurt
乳酪蔓越莓忌廉鬆餅
Cream and a little yogurt bring these cranberry scones together without heavy kneading.
▶ Watch the recipe
Before you begin
A quick fold and a straight cut help the rounds rise into soft, distinct layers. Press rather than twist the cutter. If the rerolled dough feels slack, about 10 minutes in the freezer helps it hold its shape.
Method 做法
Rub in the butter
Combine the flour, baking powder and sugar. Add the cold butter and rub it into the dry ingredients with your fingertips. Work briskly so it stays cool.
See this stage at 0:48 →
Fold and chill
Add the egg and cream, holding a little cream back at first. Add the cranberries and yogurt and fold gently with a spatula. Press into a dough, roll into a rectangle and fold both sides towards the centre. Leave it about 2.5 cm thick and refrigerate for 1–2 hours.
Cut the rounds
Roll the chilled dough lightly. Dip a 5.5 cm cutter in flour, press straight down and lift cleanly. Gather and roll the scraps to about 2 cm thick. Chill briefly again if they soften. The batch makes about six scones.
See this stage at 2:42 →
Glaze and bake
Brush just the tops with a little egg yolk. Bake in a preheated 200°C oven for about 15–17 minutes, judging by the colour. Cool slightly and serve with jam or clotted cream.
Watch & bake along
Cranberry Cream Scones with Yogurt
✦How can I work the butter in without warming it?+
Tools for this recipe
Stainless Steel Biscuit Cutter Set
Cut even rounds with a straight downward press; choose the diameter specified in the method.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
