Apricot and Cranberry Mini Scones Low Sugar

This Christmas, I didn't make any mince piesChristmas shortbread cookies or Genoa cupcakes like I did last Christmas. Main reason being that I have moved out from the old place and am not having as convenient an access to baking essentials. I still make bread every weekend but that's it, the extreme heat in this house is so unbearable I just can't seem to get my mood up for it often.

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.


The ingredients:
200g butter, softened
660g plain flour
2 teaspoons baking powder
2 teaspoon brown sugar
A pinch of salt
340ml milk
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).

Cover with cling film and chill it in the fridge for about 30 minutes, then roll it out to about 1.5cm thickness. 

Cut each one out with a star shaped pastry cutter (since I'm still trying to feel Christmassy), arrange them on a baking tray lined with baking parchment, brush each top with some beaten egg, then bake in the preheat oven at 180ºC for 15 minutes.

When it's done, cool them on a rack before eating.


These are mini scones that are just about 3-5 cm diameter and less than 2cm thick, I'm probably gonna treat them like cookies 😊




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