Lightly baked, tall and fluffy Scones are a perfect match to a nice cup of tea or coffee. It is a wonderful treat for your family’s breakfast or snacks. Spread it generous helping of jam or lemon curd. It’s simply irresistible! Yum!
My version uses homemade buttermilk. It helps tenderise the gluten, giving your scones a softer texture which I love. You can either use store-bought or make your own by churning butter out of your whipping cream. The process is just whisking your cream using a mixer until it becomes stiff peak, and continue to beat until the cream deflates, butter will be churned out and liquid will be left behind. You can use churned out butter with your scones too!
Ingredients
- 450g Sifted All Purpose Flour
- 65g Sugar
- 15g Baking Powder
- 5g Baking Soda
- Pinch of Salt
- 95g Butter (cold)
- 230g Buttermilk
- 80g dried Cranberries (Presoaked with hot water)
- 2 Big Grated Lime Zest (or Lemon)
- 20g Lime Juice (or Lemon)
Method
- Preheat oven at 200 degree celsius
- Whisk all the dry ingredients together such as flour, baking powder, baking soda, sugar, grated zest and salt. This is to ensure that all the micro ingredients are well incorporated.
- Cut your butter in small pieces and rub in all the butter into the dry mixture by GENTLY rubbing it with your fingers tips.
- Add in the buttermilk and lime juice.
- Drain and squeeze the water out from the cranberries. Add it in into your mixture.
- Mix everything by hand until all well combined. The dough would be sticky.
- Roll out the dough on a lightly floured mat using a rolling pin, the dough should be about 2.5cm in height.
- Cut it out using a 5cm round cookie cutter.
- Brush it with melted butter
- Bake for 14 minutes.
- Brush again with melted butter.
- Serve with lemon curd or jam.
Geraldine's decadent and savoury adventure 