Apricot and Cranberry Mini Scones Low Sugar
Now that Christmas is over and the new year is just around the corner, I suddenly feel that I need to get some baking done otherwise this festive season would seem so miserable.
I'm hankering for some Christmassy scones particularly with cranberries in them. Having not made any mincemeat I can't make the mincemeat scones again, so I've opted for some dried apricots and dried cranberries.
200g butter, softened
660g plain flour
2 teaspoons baking powder
2 teaspoon brown sugar
A pinch of salt
80g of dried cranberries
80g of dried apricots, cut into small chunks
1 egg for glazing, lightly beaten
Soften the butter in a large mixing bowl, and soak the dried fruits in a small bowl with 2 tablespoons of white wine vinegar for 30 minutes or so.
When the butter is soft enough to cut through easily with a butter knife, mix all the dry ingredients in another bowl (I usually use the bowl that came with the electronic scale - really useful as I can just weigh everything at once) then add it to the butter.
I still don't own a food processor, and this time I've tried using my super reliable silicone spatula to do the mixing. As the butter is completely softened, the process is rather easy and turned out quite nice and crumbly.
Mix in the soaked dried fruits (if there's excess liquid, drain away). Then pour in the milk gradually, and form a dough as quickly as possible, so that the dough is kept as cool as possible, and not overworked (or the baked scones would be tough).