Scones should be soft & fluffy, unlike the ice pock that you normally see at some of the local coffee shops/bakeries. Since MD loves to have scones for breakfast (or just as a snack at any time of day), so I normally make a large batch & freeze some of the unbaked, portioned scones for later as quick breakfast or snack w/ my afternoon tea, along with a little bit of homemade lemon curd & strawberry jam! Yum!
A lot of people tend to think scone is hard to master since it often refer to a method similar to biscuit/pie dough, which tends to scare a lot of people. But this is a drop scones so it requires none of the messy, scary business of cutting butter into flour! This recipe can easily be doubled or tripled as well.
Cranberry Scone
50g Butter
42g Sugar
2g Salt
1 Yolk
200g Flour
10g Baking Powder
116g Milk
- Combine all dry together & set aside
- Cream butter, sugar, and salt until life & fluffy.
- Add yolk, mix well
- Add the dry mix in 3 portions, just until combine. Don't over mix!
- Scoop, brush w/ milk & sprinkle w/ sugar.
- Bake at 375 F oven until done, toothpick should be clean when inserted. Roughly about 15 - 20 min, depends on size.
