It has been so long since I posted any recipe. From now on, I will be posting regularly for my viewers. Work, new jobs and other things kept me so busy that I never tried any recipe. It has been the same old same cooking – what ever I have been cooking on a regular basis.
Any way, coming back to the recipe, I am a bit skeptical when it comes to making scones. When I was a kid, the only way I learned that there are some baked goodies call “scones” is via story books. I still remember those story books I used to read by the author Enid Blyton “The Secret Seven” and “Famous Five”. My first encounter of scones was not that pleasant. It was dry, chewy and almost tasted like eating chalk. So with that I totally forgot about the scones. Then a few weeks ago some-how the topic Scones came during dinner time and I thought I must give it a try again. So this time I went over a couple of websites and read recipes for different scones. Finally I came up with this recipe where I have substituted regular milk with almond milk since I have to make it diary free.
After making I gave it to my husband to taste and asked him how does it taste? To my surprise, he said this taste really good like a real scone. Well finally I made my own scones. So here is that recipe and enjoy!
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons castor sugar
- ¼ cup margarine cold (or butter)
- 2 eggs (preferably large)
- 1/3 cup almond milk (or regular milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ½ cup dried cranberries
- Preheat oven to 400 F. Lightly grease a cookie sheet and set aside
- In a large bowl combine together flour, baking powder, and salt.
- With your fingers mix the margarine/butter with four mixture until the texture looks like coarse crumbs
- In a separate bowl lightly beat the eggs. Mix in the milk, vanilla and lemon extracts.
- Blend the egg mixture into the flour mixture to form a moist and soft dough.
- Fold in the cranberries.
- Turn out the dough on a to a lightly floured surface. Do not knead. Just make into a large rectangle shape and about one inch height.
- Cut cross wise into triangles and place on the cookie sheet and bake for about 12 – 15 minutes.
- Remove from oven and cool on wire rack to room temperature.
Yields: 8 scones.