Apple & Cranberry Cream Scones

It has been a while since I baked as I have been rather busy or overseas. My baking books looked at me mournfully. My bad. Today is Hari Raya Puasa, a holiday here in Singapore. I took out my tools and decided to start off with an easy recipe, from none other than Dorie Greenspan’s cream scones. They are really simple, and the key thing is to ensure the ingredients are very cold. Do not overwork the dough or else you will end up with really tough scones (the gluten in the dough will develop). I noted that the recipe did not mention when the dried fruits should be added in, so I added mine in after cutting the butter into the flour mixture. I experimented with my new cookie cutter and did some pig-shaped scones. They are soo cute! *Oink Oink*

Cream Scones

(adopted from Baking: My home to yours by Dorie Greenspan)

1 large egg                                                              1/4 tsp salt

2/3 cup cold heavy cream                                       5 tbs unsalted butter, cut into small pieces and chilled

2 cups all-purpose flour                                         1/2 cup dried cranberries and apple

2 tbsp sugar                                                            1 tbsp baking powder

1. Center a rack in the oven and preheat the oven to 205C.

2. Stir the egg and cream together. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter, and using your fingers or a pastry blender, toss to coat the pieces of butter and quickly cut them into the flour. The mixture will be pebbly, with pieces of butter of various sizes - that’s just right.  

3. Add in the mix fruit and toss lightly. Pour the egg and cream over the ingredients and stir with a fork until the dough, which will be wet and sticky, comes together. Don’t overdo it. Still in the bowl, gently knead the dough by hand.

4. Lightly dust a work surface with flour and turn out the dough. Divide into half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inch in diameter, cut into 6 wedges and place on the bakin sheet. You can also use a cookie cutter and cut it out to the shape desired.

5. Bake the scones for 15 to 25 minutes, depending on size of scones, or until their tops are golden brown. Transfer them to a rack and cool for 10 minutes before serving.  They are best served soon after they are made. To store, wrap them airtight and freeze up to 2 months. Reheat them before serving.