I don’t know if it’s just me but it feels like Christmas hits the shops earlier and earlier every year. I’m not sure why but it caught me completely by surprise when I saw decorations for sale in the shops before Halloween merchandise had even been taken down. Now, I actually love everything about Christmas, it must be my inner child that loves the sparkly lights, glitter, decorating trees and music (even my husband’s Bob Dylan Christmas CD!). I have even been known to subject my work colleagues with a constant barrage of Christmas music leading up to the big day. So I guess it should come as no surprise that food features highly in my thoughts as we head rapidly into the holiday season. I’m making an early start to the festive season with a little pre-Christmas treat of white chocolate and cranberry scones.
I have a bit of a love / hate relationship with scones most likely due to the thousands of scones I had to make at the hotel for high tea. Anytime I got an early shift my first job was to make the scones. It wasn’t so bad during the week but weekends were definitely the worst where we would have to make batches of scones with anywhere from 15 – 40kgs of flour. That was a lot of scone cutting and trust me when I say that there is no leisurely, take your time scone making in a commercial kitchen, it is just hurry, hurry, hurry….haven’t you finished those yet???
When I first learnt to make scones mine were always rustic looking and to be honest I kind of like that. At the hotel we had to make them of uniform size perfectly rounded and not too big, perfect little scones to go on a 3 tier cake plate filled with yummy deliciousness. Should you want to make the seemingly “perfect” scone good enough to grace the table of any high tea here are two trade secrets: 1. use a piece of clean, sterilised PVC pipe instead of a metal cutter, this rounds the top of the scone as you press down (make sure you rub the PVC pipe in flour between each cut), 2. rest your scones for at least 30 minutes, longer is better if you have the time.
Oh and just in case you are wondering how the renovations are going, we are up to painting…..even the dog has left his mark on the house……grrrrrr….you know you really love your dog when you find paint paw prints through the house and you find it funny 🙂
White Chocolate and Cranberry Scones
Makes 20 scones.
- 400gm Self Raising Flour
- 50gm Caster Sugar
- 50gm Butter, cubed
- 100ml Pure Cream
- 100ml Buttermilk
- 2 Eggs, whisked lightly
- 70gm Dried Cranberries
- 70gm White Chocolate.
Place the eggs, cream and buttermilk in a jug.
Place the self raising flour, caster sugar and butter in the bowl of a stand mixer. Mix on a low speed until mixture resembles fine bread crumbs.
Add all of the egg mixture to the flour mixture and mix on a medium speed for a short time until mixture just starts coming together.
Scrape mixture out onto a floured work surface. Knead gently until just combined, you may need to add some extra flour if mixture is too wet.
Add cranberries and white chocolate and knead gently until fully combined.
Use a rolling pin and roll dough to approx. 5cm in height.
Use a circle cutter (or PVC pipe) to make scones, place on a oven tray lined with baking paper.
Brush with egg wash mixture.
Rest for at least 30 minutes.
Bake at 180°C for 10 minutes, turn tray and bake for a further 6 minutes or until scones are a golden brown on top and bottom.
Crank up your pre-Christmas music and enjoy with a cuppa!