Christmas, that wonderful time of the year with presents and feasting abound, has finally come and gone. We just have to wait 363 more days (according to xmasclock.com) until Chistmas 2012 arrives! That may seem like a really really really really really long time away, but isn’t the whole wishing and waiting thing an integral part of the magic of Christmas anyway? If you really believe in the magic of Christmas and of a certain plump, bearded, jolly old man in a big red suit (like we do!), then we’re sure you’ll have no problem at all spending the next 363 days wishing, wanting and waiting for Christmas to come again!
In the meantime, what better way to conjure up some magic in your lives than by baking some yummy, delicious, mouthwatering treaties to share with your family members and friends! Or…you could eat them up all on your own and have a private, ‘Invitations-only’ party in your mouth, followed by an after-party in your tummy. Whichever suits you!
And don’t these scones – these fluffy and airy scones that are nicely crisped on the outside yet smooth and buttery on the inside, these scones that are bursting with dried cranberries that provide just the right touch of sweetness, these scones that are both easy on the eyes and a burst of flavour in your mouth – fit the above description of a party in your mouth?
3/4 cup dried currants or raisins (we used 2/1 cup of dried cranberries and 1/4 cup of raisins) 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 5 tablespoons cold butter 1 cup sour cream (we replaced with 1 cup of greek yogurt combined with 1/2 tsp of baking soda) 2 egg yolks
TOPPING: 1 egg white 1 teaspoon sugar 1/8 teaspoon ground cinnamon (optional. We omitted as we were all out of cinnamon)
Place currants in a bowl. Cover with hot water and let stand for 5 minutes. Drain well and set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
Combine sour cream and egg yolks; add to crumb mixture. Stir in currants just until blended.
Turn onto a floured surface; knead gently 8-10 times.
Place dough in piles (that are approximately half the size of a clenched fist) 2-inches apart on a baking tray lined with baking paper Note: these scones do not expand, so you can put them closer together if you have a limited amount of space.
Beat egg white; brush over dough. Sprinkle sugar (and cinnamon, if using) over the top of the dough. Bake at 425 degrees F (210 degrees C) for approximately 15 minutes or until golden brown. Serve warm with strawberry jam (highly recommended!) or butter.
We first took the scones out after about 10 minutes of baking, as the scones were turning brown very quickly and we were worried that they would end up burnt! However, we found that they were still mushy on the inside, so they went back in the oven for another 5 minutes. After those 5 minutes and to our relief, the scones were not burnt and were a beautiful golden brown!
They were amazingly crisp on the outside, and the cranberries and raisins provided such a pleasant burst of colour to them. When bitten into, the inside of the scones were just the right balance of airy and fluffy, and buttery and smooth. And they were soooo delicious when eaten with a dollop of strawberry jam! They were a hit with Zara’s family, with her aunt and mum eating 3 scones each!
These scones are delicious for both breakfast and as a snack, and they’re the perfect remedy for a post-Christmas hangover from all the eating and making merry. We hope that they’ll make you as happy as they made us! (:
We're just two ordinary girls who hope to light up your lives with the love and joy that food brings :)
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