I think the sour cream gives this scones a very soft texture, which actually holds well until the next day.
Simple and fast.
Sour cream scones with cranberries
Ingredients (around 6-8 scones):
250 gr of flour
70 gr of sugar
1 tablespoon of baking soda
a pinch of salt
cinnamon (optional, to taste)
6 tablespoons of cold butter
150 gr of sour cream
1 egg
50 gr of chopped cranberries
Pre-heat the oven at 180°C.
In a bowl mix the dry ingredients and the cranberries. Add the butter in small pieces and mix until you get a coarse sandy mixture. In another bowl, mix the sour cream and the egg, whisking briefly until the egg is incorporated in the cream. Add the cream mixture to the flour and butter and mix only slightly.
Form small balls and placed them in the baking tray. Bake for 15 min or until slightly golden.
Believe it or not, cranberries were a virtually unknown species in Germany up until 3 or 4 years ago. Pecans, too.
ReplyDeleteUsed to pick them up in the States on order for baking friends.
(Mrs jb baked a phenomenal Linzertorte yesterday, substituting quince poached in white wine and then pureed for the raspberry jam. Neighbours over the moon...)
I didn´t know that! But it makes sense, cranberries don´t really fit in the whole "european berries" scene ... they go crazy with cranberries in US at this time with Thanksgiving and all.
ReplyDeleteHmm torte with quince! I think i have to ask some baking advices to Mrs Jb ;)