Looking forward to staying warm as we enter the fall? Or are you wanting to try a new treat to take with your tea?
Try this recipe for cranberry scones, courtesy of The GBC Café, run by students at our centre for hospitality and culinary arts.
Makes approximately 12 scones.
- All-purpose flour – 222.5g
- Pastry flour – 457.5g
- Baking powder – 19g
- Baking soda – 4g
- Sugar – 137.5g
- Butter (cold, small dice) – 335g
- 35 per cent cream – 125g
- Sour cream – 202.5g
- Dried cranberries (rehydrated in warm water) – 200g
- Sift flours together.
- Mix into all other dry ingredients.
- Mix butter into dry ingredients with a paddle attachment, if using a stand mixer.
- Once the butter is in small pieces, add milk, sour cream and drained cranberries.
- Mix until just combined. Form the dough into a rectangle. Chill for two hours.
- Roll dough and cut into triangles. Freeze.
- Brush the scones with 35 per cent cream. Sprinkle with sugar.
- Bake for 15-18 minutes at 325F.
And your Cranberry scones are ready to serve.