Forgive me dear readers, but I still seem to be riding on this culinary 'Cranberry roller coaster'. After making the cranbelly Robin biscuits last week; and the Cranberry and white chocolate chip muffins early this month, today I thought I try my hand at making some fresh cranberry and white chocolate chip scones.
Well I must say I am so glad I did, they turned out pretty good. These scones were really, really light. They were not overly sweet either and the sharpness of the freshly burst cranberry juice in the scones were quite delightful on the tongue. Yum yum. If you don't believe me, try them - you might just like.
I tried to convert the measurements for these scones into American cups, but I don't know how successful I was. But I am trying hey.
Fresh Cranberry and white chocolate chip Scones
Makes about 12
280g or 2 cups sifted all-purpose flour
55g or ¼ cup caster sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
70g or ¼ cup margarine or butter
100g or 1 cup fresh cranberries, if small keep whole, if big cut in half
50g or ¼ cup white chocolate chips
200ml milk (you may not need it all)
Sift the flour, sugar, baking powder, baking soda and salt together. Add in the margarine or butter till mixture and working with your fingers blend so it begins to resemble breadcrumbs, then stir in the cranberries and white chocolate chips. Carefully add some of the milk and mix to make a smooth dough. Then on a lightly floured surface. Roll out to about 2 inch thick and either cut into individual scones using a cookie cutter; or cut into wedges. Bake at gas mark 4 for 20-25 minutes.