Lazy Cranberry Scones

Note 1: Inspired by <https://anitalianinmykitchen.com/cranberry-scones/>. Though, I think I kinda made adjustments to it and my scones were very airy and almost bread-cakey like and not at all dense, dry, hard or crumbly like usual scones. Haha but my husband seemed to like it, so keeping it!

Note 2: The recipe said if you don't have buttermilk, you can substitute with 3/4 whole milk + 1 tbsp whole cream + 1 tbsp vinegar. Or, if you are lazy like me, you can use yoghurt. Then they might have bread-cakey like texture. If using milk, rest the milk mixture at least 5 minutes before being incorporated in the dough. 

Note 3: I don't have clotted cream or mascarpone cheese. Sour cream works well too.

Yield: Depending on the diameter of your cutter, might yield 6-10 scones.

Ingredients

1/4 cup granulated sugar (used: coarse)

2 cups all purpose flour

2 tsp baking powder

1 pinch of fine salt 

1/4 cup + 1 tbsp of grated butter (used: 90 gm)

3/4 + 2 tbsp buttermilk

or

3/4 cup whole milk + 1 tbsp whole cream + 1 tbsp vinegar

or

(used: 3/4 + 2 tbsp plain yoghurt)

1/4 cup dried cranberries

1 egg (for egg wash)

Steps

1. If using milk, combine milk, cream and vinegar well and let rest for at least 5 minutes before use.

2. Mix sugar, flour, baking powder and salt well. Set aside.

3. Grate cold butter enough for 1/4 cup + 1 tbsp or 90 gm. Combine with the flour mixture and mix well with your hand. The mixture shall look very crumbly.

4. Pour in yoghurt and mix until just well combined. Do not overwork the dough. Refrigerate for 30 minutes.

5. Begin flattening the dough on a floured surface of around 1/2-1 inch thickness. Pour 1/2 of the cranberries and even it out on the flat dough sheet. Fold sheet twice and roll flat again. Pour remaining cranberries and even it out. Fold twice and roll flat again around 1/2 - 1 inch thickness.

6. Cut out with circle cookie cutter. 

7. Bake in 160 C oven for 15-20 minutes under a fan. (However, my oven needed until 25-30 minutes to be properly baked. Perhaps, need to bump up the temperature to 170 C.)

8. Serve warm or cooled. Best eaten fresh with clotted cream / mascarpone cheese and jam.