recipe link Diana’s Fusion Kitchen
( makes about 12 scones)
Pre-heat oven @ 170 deg celsius
450g of Self-Raising Flour
50g caster sugar
300ml Buttermilk or milk of your choice ( add milk into batter slowly as you might not have to use up 300ml)
2 to 3 tbsp of dried cranberries ( add more or less to your preference)
1 block unsalted butter, 225g
2 tsp baking powder
a pinch of salt
1 egg, for coating the top surface of scones before baking
* Note: Don’t leave butter and milk at room temperature. They must be cold when adding to flour*
1. Sieve flour into a big bowl, add baking powder and sugar.
2. Grate the block of butter by using a grater or you can use a potato masher as you need to work into flour the quickest pace before butter melts.
3. After grating butter,use your hands to lightly work butter to combine with flour and make it look like sand mixture.
4. Next, add buttermilk/milk to mixture and dried cranberries. Use a spoon or spatula to mix it well. If dough still look dry, add milk again and mix it until you see dough is a bit sticky but not wet.
5. Sprinkle some flour dusting on the counter, topple dough on it. Shape it into a round shape, put on a tray and cover with a cellophane and leave in the fridge for 10 minutes. This is because the dough is still soft to work on.
6. Remove dough from fridge after 10 minutes. Re-dust on counter top, roll dough until 2cm to 3cm height.
7.Before cutting the dough, always dip your round cutter into the flour ( use another bowl to hold the flour) and press round cutter into the dough. Do not twist the cutter. Just lift it up and shake it off, and put the scones onto a baking tray. The reason for this is to create a height for your scones. During the process of baking , you can see scones raising upwards instead of sideways.
8. Beat an egg to egg wash the top surface of scones. Bake scones at 170 deg celsius for 10 to 12 minutes.

* The look of the scones are meant to be crumbly…Happy Baking!*

Fiona Lau

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