Great for Tea or Coffee
For the first time today, we had real spring weather. It was exciting, because we had an overnight ice storm two days ago, that snapped tree branches, downed power lines and left several thousands of people without power in Ontario.
Today I had a very funny experience. I was trying to roast bell pepper using the oven broiler. Since I was doing so many other chores in the house, I decided to leave the oven door ajar, as a quick reminder that it was on. Unfortunately the heat that was escaping through the door, triggered all the smoke alarms in the house. They are all linked.
In the last house we lived in, two years ago, all you had to do was fan the heat or smoke away from the detector and that would automatically stop the alarm from beeping.
Unfortunately, I have never tried to figure out how to turn off our current smoke alarms (they are more modern), so this noise went on and on and on for about 15 minutes because I couldn’t figure out how to stop it. I opened the doors and windows, fanned the area around the detectors, but the noise didn’t stop. It was so frustrating and the noise was so loud, I couldn’t think straight.
After pressing all the visible buttons without success, I pulled the detector out of the ceiling socket and eventually, it stopped. It was such a relief. I was left wondering how one can spend so many years in school and still not figure out how to turn off a smoke alarm. If you haven’t figured out how to turn off your smoke alarm, you should do so. Guess how I spent my evening today? Reading “ How to turn off a smoke alarm,” apparently it can be quite complicated, so I feel much better.
Today I want to share with you a recipe for scones, with dried cranberries and chocolate chips. They are soo delicious….,soft, fluffy and easy to make, you should try them.
Cranberry and Chocolate Chip Scones
Preparation time: 20 mins; Baking time: 12-15 mins; Makes: 8-12 depending on size
- 250g (2 cups) all purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 60g (¼ cup, ½ stick, 4 tablespoons) butter, diced
- 2 tablespoons castor sugar
- 50g (¼ cup, 2oz) chocolate
- 20g (2 tablespoons, 1oz) dried cranberries
- 1 egg, beaten
- 60ml (¼ cup, 2fl oz) milk
- 60ml (¼ cup, 2fl oz) sour cream
- 1-2 tablespoons extra milk or egg, for brushing
- Preheat the oven to 425℉ (220℃) ten minutes before using. Line a large baking sheet with parchment.
- Sift the flour, baking powder and salt into a large bowl. Add the diced butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate chips and cranberry. Make a well in the centre of the flour mixture.
- In a separate bowl, whisk together the egg, milk and sour cream. Pour the mixture into the well. Mix with a flat-bladed knife, into a soft dough.
- Turn the dough onto a floured surface and knead briefly and lightly, folding it back over itself, and pressing down (about 10 seconds). The dough should just lose its stickiness.
- Press or roll out dough to a flat round, about 2 cm thick. Cut into circles using a floured, 5cm (2-inch) cutter. Pile remaining scraps together and press or roll out (do not knead). Cut the remaining pieces.
- Place the scones onto the prepared baking sheet. Brush with the extra milk. Sprinkle with a little sugar, or if preferred brush with egg wash for a shiny crust.
- Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve warm scones with butter or any filling of your choice.
- Variations: you can vary the dried fruits to your taste (currants, raisins, chopped dates, prunes, apricots or mixed fruit)
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 425°F (220°C) for 15 minutes.
- The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
- I prefer to brush my scones with egg because it gives a brown and glossy finish.
- You can cut the scones into squares or any other shape you desire.
- Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
- For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
- Last Updated: June 24, 2019
Step By Step Photos
Remember to assemble all ingredients before you start
Sift flour, baking powder and salt into a bowl.
Add the diced butter to the sifted flour.
rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, chocolate chips and cranberries.
Make a well in the centre .
In a separate bowl, whisk together the egg, milk and sour cream. Pour the mixture into the well.
Mix with a flat bladed knife into a soft dough
Turn the onto a floured surface and knead lightly about 10 seconds. Do not over handle the dough, otherwise you will end up with tough scones.
Roll the dough and cut into 5cm circles of 2cm thickness. You can also cut the rolled dough into whatever shape you want.
Brush the scones with the extra milk and sprinkle with a little sugar. If you want a glossy top, brush with egg wash.
Bake 15-20 minutes or until golden on top
The scones were really nice and they are easy to prepare.
We really enjoy eating the warm scones with some whipped cream and butter.
Now sit back and enjoy the fruits of your labor.