Cranberry Scones
Cranberry Scones - The classic British biscuit is not just for tea
Healthy, because
Even smarter
Nutritional values
The Native Americans used the "cranberry" as a remedy. And this is certainly successful, because it is considered proven: With their high vitamin C content, cranberries strengthen the body's defences and can help with bladder problems because of their gentle diuretic effect.
Like their closely related "siblings", the cranberries, cranberries taste too tart and bitter when raw. Dried, on the other hand, they are pleasantly sweetish and are therefore also suitable as a sweet substitute for figure-conscious people.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 123 mg | (3 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 30 mg |
Ingredients
- Ingredients
- 5 ozs Pastry flour (plus more for dusting)
- 4 ozs ground almonds
- 2 Tbsps sugar (about 40 grams)
- 1 pinch Vanilla sugar
- 1 pinch salt
- 3 tsps Baking powder
- 2 ozs butter (room temperature)
- 2 ozs dried Cranberry
- 3 Tbsps
- 1 egg
Kitchen utensils
Preparation steps
Mix together flour, almonds, sugar, vanilla sugar, salt and baking powder in a bowl.
Cut softened butter into pieces, add to flour mixture and quickly rub everything with your hands to combine or process with the dough hook of a hand mixer.
Add cranberries and milk to flour mixture and knead as quickly as possible (longer kneading results in tough dough). Refrigerate for 30 minutes.
Dust work surface with flour and roll out the dough to about 1.5 cm (approximately 1/2 inch) thick.
Dip a tart ring or biscuit cutter (5 cm or approximately 2 inches in diameter) in flour and cut out rounds from dough.
Gather together scraps, roll out again and cut out more rounds (for a total of at least 12). Line a baking sheet with parchment paper and put rounds on sheet.
Separate the egg. Whisk the egg yolk with 1 tablespoon water in a small bowl, brush egg wash over dough rounds and refrigerate again for 30 minutes. (Reserve egg whites for another use.)
Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-17 minutes. Let cool on a wire rack before serving.
