Nothing beats the good time of 2 old time buddies meet together to chat, to bake and spend a pleasant late afternoon catching up each other’s updates with some freshly baked buttermilk scones and a cup of English tea. Life is short and the clock is spinning too fast, 35 years of friendship passes by just like a blink of eyes.
Mandy, the first friend of mine in primary school, now my oldest BFF, who is also an utterly talented baker. Today, she is sharing her perfect almond & cranberry scones recipe that she calls it “My Ultimate Scones”, adapted from the recipe book – Delia Smith: How to Cook.
My mum’s buttermilk scones were once my favorite until I tried Mandy’s…. opps **someone please block my mum’s eyes if she happens to read this**…. well, my mum is still a great baker, especially her bread and cookies. I am lucky to have a chance to learn some baking skill from both of them, hopefully, I will fully utilize my electrical oven when I move into my new home.
I love flaky scones rather than chewy and with lots of buttery smell and taste… Mandy bakes the right scones of my taste bud. After finishing her first round of scones, the taste still lingering on my mind and in my tongue… oh my gosh… I miss them so much!!!
I told her and she said it is a quick and easy recipe, let her know when I am around her area, she will bake another batch for me to bring some fresh scones home… BFF is always the best!!! Ahem… Mandy, a portion is not enough, my family likes the scones too, more people less share… lol
I am hoping Mandy can share more of her mouth-watering baking recipes and photos here… I need your help, please comment to motivate her to contribute more…. please, please, I ready need your helping hand!!!!
Almond & Cranberries
Recipe adapted from Delia Smith’s How to Cook
Preparation and bake: 30 minutes in total
Makes about 10 scones
2-3 Tbsp buttermilk, plus a little extra for brushing
225g [8 ounce] Self-rising flour, plus a little extra for dusting
75g [2.6ounce] butter, at room temperature
40g [1.4 ounce] castor sugar
40g chopped dried cranberries
40g chopped toasted almonds
1 large egg, at room temperature
pinch of salt
You will also need:
1 lightly greased baking sheet dusted with flour
2 inch (5cm) cookie cutter
Remark: You may add the almond & cranberries to the basic buttermilk scones, traditionally, scones are supposed to serve with clotted cream and fruit jam.
1. Prepare ingredients and preheat oven to 220C / 425F
2. Sift flour and salt together in a large bowl
3 & 4. Add butter and use a pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use fingers to rub the butter lightly into the flour)
5 & 6. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
7 & 8. In a measuring cup, beat the eggs with 2 Tbsp buttermilk together, and add this to the dry mixture.
9 & 10. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
11. Form the dough into a ball, turn it onto a lightly floured surface and roll/pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of well-risen scones.
12. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
13. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
14 & 15. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
16. Remove them to a wire rack to cool.
Traditionally, scones are served with clotted cream and fruit jam.