Ingredient and Portion
American Cranberry Oat Scone
Submit Recipe
A: 230g Sunshine plain flour, 100g castor sugar, 1/4 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder
B: 125g SCS Pure Creamery Butter, cold and cut into small pieces
C: 60g rolled oats, 60g dried cranberries
D: 160g UHT dairy whipping cream
For brushing: 1 egg, 1 tbsp milk
B: 125g SCS Pure Creamery Butter, cold and cut into small pieces
C: 60g rolled oats, 60g dried cranberries
D: 160g UHT dairy whipping cream
For brushing: 1 egg, 1 tbsp milk
Method
1. Pre-heat oven to 190C and line baking tray with greased baking paper and set aside.
2. Blend ingredients A in a large mixing bowl.
3. Add ingredients B into a mixing bowl and mix until it resembles coarse crumbs.
4. Stir ingredients C until combined. Add in ingredients D until the dough is well combined.
5 Transfer to a lightly floured surface, roll the dough to a 7-inch round shape and about 1 1/2 inches thick. Using a knife, cut dough into 8 triangles.
6. Place scones on the prepared baking sheet. Use one beaten egg mixed with 1 tbsp of milk and brush the top of the scones.
7. Bake for about 15 to 18 minutes until light brown. Cool scones on wire racks.
2. Blend ingredients A in a large mixing bowl.
3. Add ingredients B into a mixing bowl and mix until it resembles coarse crumbs.
4. Stir ingredients C until combined. Add in ingredients D until the dough is well combined.
5 Transfer to a lightly floured surface, roll the dough to a 7-inch round shape and about 1 1/2 inches thick. Using a knife, cut dough into 8 triangles.
6. Place scones on the prepared baking sheet. Use one beaten egg mixed with 1 tbsp of milk and brush the top of the scones.
7. Bake for about 15 to 18 minutes until light brown. Cool scones on wire racks.
Recommend
You might be also interested in...
Top