Well I am not writing about the band “The Cranberries” and their songs(Although I still love listening to Zombie and Linger every time it plays anywhere 🙂 ). The next post has a lot to do with the fruit cranberries though – yes it is about cranberry scones served with a cranberry preserve.
Scones have some background in my life. As a kid Enid Blyton was my favorite author and those of you familiar with Enid Blyton books will know that the kids in the books are always meeting up for tea or going out on a picnic and scones are one of the top foods that they relished. Perhaps the Five Find Outers topped among the kids who ate scones the most. In fact whether it was the”Secret Seven” or “Famous Five” or “Five Find Outers” clan – they all were out in the country side or out for tea enjoying fresh lemonade, hard boiled eggs, meat sandwiches, puddings and ofcourse scones (And lots of other picnic food that I don’t remember now 🙂 ) So no surprise that I learnt about scones from Enid Blyton.
Over the weekend, I made some cranberry scones and served them with fresh cranberry preserve (or sauce).
For the scones:
3 cups flour
1/2 cup brown sugar
1 cup buttermilk (I made my own buttermilk using one cup skim milk and 1 tablespoon of lemon juice. Mix the two and let it sit for about 10 min until the milk curdles)
1 teaspoon baking powder
50 grams unsalted butter cold and cut into cubes
1/2 cup cranberries (I used frozen cranberries)
Before putting in the oven:
Mix in the dry ingredients (flour, sugar, baking powder). Then add in the butter cubes and frozen cranberries in the mix. Slowly add in the buttermilk and knead the mixture to form a sticky dough. Pre heat the oven. Then put in a spoon of the mix for each scone on a baking tray. Bake for about 20 – 25 minutes until the scones turn brown.
For the cranberry preserve:
2 cups cranberries (I used frozen)
1/2 cup brown sugar
1 teaspoon of corn starch (or corn flour)
Juice of half lime
1 cup water
In a large pan add in the cranberries, sugar and water. Boil the mixture for about 5 min. Then add in the corn flour. Keep stirring for a few minutes until the cranberries turn squishy squashy and the mixture becomes thick. Add in the lime juice and stir for a few minutes more. Turn off the heat and let it cool for a while before serving it with your scones and tea.