Wednesday, January 10, 2018

White chocolate cranberry scones

 Sweet and lightly tangy, is what I love about this scone, plus richness, it's one of the delicious scone that you must try.


Serve plain, with butter or jam, you can enjoy it in many ways. The best thing about cream scone is it's very easy to make, and it's the best way to use the leftover whipping cream too, haha. I always have whipping cream in the fridge (well I use a lot of it), but sometime when I can't finish it before the expire date, cream scone, the delicious way to use it comes to my mind.
It doesn't take time, only 10 minutes for mixing it and the rest is letting the oven do the job. I choose white chocolate and cranberry for this scone, but you can change into raisin, nut or dark chocolate too, just use the same wight and you will be fine. I always make scone by folding the dough, with this method your scones will has layers, and don't be tough too ^^.
If you don't have cutter, you still can make this delicious tea time treat. Just press the dough  into large round (or square) and cut into pieces by a knife.


Recipe: White chocolate cranberry scone
สูตรภาษาไทย: ไวท์ช็อกโกแลตแครนเบอรี่สโกน

日本語のレシピ:ホワイトチョコレート、クランベリースコーン
Youtube: ไวท์ช็อกโกแลตแครนเบอรี่สโกน, White chocolate cranberry scone, ホワイトチョコレート、クランベリースコーン



 White chocolate cranberry scones
Makes 10-11 pieces


325 g .............................. All purpose flour
60 g ................................ Granulated sugar
1 Tbsp ............................ Baking powder
1/2 tsp ............................ Pinch of salt
60 g ............................... Unsalted butter, cut into pieces
230 g  ............................. Whipping cream
50 g ................................ White chocolate
50 g ................................ Dried cranberries
 ....................................... Whipping cream, for brushing the scones





  Preheat an oven to 200 C
Line a baking sheet with baking paper.


 Put flour, sugar, salt and baking powder into a bowl, whisk to combine.
Put the butter into the bowl.


 Mix with your finger tips. Until fine crumbs formed.


 Pour the whipping cream into the bowl.


 Stir until fully moist.


 Remove from the bowl, press to level the top. 
Fold the dough 3-4 times.
 Press the white chocolate and dried cranberries into the dough.


  Fold the dough 2-3 times.


The skin will formed.


 Dip 5.5 cm cutter into flour.


 Cut into pieces. (Press the scrap of the dough and cut until using all the dough).


 Brush with whipping cream


 Bake for 20-25 minutes.


 Let it cool slightly before serving.


Ready!!!


White chocolate cranberry scones

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