July 17, 2011

Cranberry Scones

Hi to all of those who do still pop by my blog, I know I've been missing for some time... but it doesn't mean that I've ignored this blog or my love for baking. I still do, but as some of you may know, I'm busy both in my work and my wedding/house renovation.

In the past, I may complain that I'm too busy to blog but I still do bake. Now, I don't even have the luxury to go blog hopping, let alone bake and blog. This post was put up a few weeks ago, when I sneaked in some time to post the pictures, and sneaked in some time to type out the recipe and finally here I am now, determine to finish it today, to at least post one entry for this month, and hopefully more! I made this almost 2-3 months ago. This falls in in 'quick bread' category and that was why I chosed this. I named it Scones ~ bakery aroma cos' the kitchen was full of bakery aroma that I felt this was real bakery, attributed to butter and cream. ;)

You can bake this in advance, cool and store in the refrigerator. Before serving, just pop into the oven or toaster and you get the bakery aroma again!

I shall leave the rest with the pictures and the recipes. :)


220g plain flour

1 tbsp baking powder

80g unsalted butter

30g castor sugar

1/2 tsp salt

110g of egg yolk and milk mixture (1 egg yolk with enough fresh whole milk to make up the amount. I combined with leftover whipping cream and some low fat milk to make up the 110g)

40g cranberries, chopped


  1. Prepare flour and butter a day in advance. Sift flour and baking powder together. Place butter and flour together in a plastic bag and chill in the refrigerator overnight. (i omitted this step).

  2. On the day of baking, preheat oven to 200 degree celsius .

  3. Add sugar. Rub butter into the flour until mixture resembles coarse breadcrumbs.

  4. Add cranberries together with egg yolk and milk mixture and mix until a smooth dough is formed.

  5. Place dough on a floured surface and knead lightly.

  6. Rolled to a thickness of about 1.5-2cm.

  7. Cut with a 5-cm round pastry cutter dusted with flour. Alternatively if you prefer to shape into wedges like mine, you could roll into a circular dough, and cut into wedges using a pastry cutter.

  8. Place cut-out dough on a baking sheet brushed with milk.

  9. Bake for 12-15 minutes until scones are golden brown.

  10. Remove from heat and cool on a wire rack.

Recipe adapted from: "Okashi Treats" by keiko ishida

Some updates about myself. My renovation is going smoothly and it's really excited to see more things done every other day. It is a tiring but enjoyable process... but I really do miss baking... alot. In fact I had a few arguments with my hubby because he wanted me to spend less time on baking and reading baking blogs but to spend some time to think and surf the web for ideas on what design I wanted for our house design. *lol* I was rather stubborn at first thought of it but I do understand his intentions. Afterall, he wanted me to have our dream house and would have no regrets in the final outcome. Anyhow, I discovered he is a perfectionist when it comes to this big project of ours but I appreciate that as I could see that all he wanted was to ensure that I'm happy with the choices that we have made, in terms of colour scheme, design, layout, etc. :)