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Cranberry Scones

with Almonds

Cranberry Scones - Cranberry Scones - The classic British biscuit is not just for tea
160 kcal
Cranberry Scones - The classic British biscuit is not just for tea

(0)

Difficulty:easy
Preparation:20 min
Ready in:95 min
Low-sugar
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
160
8%
Protein
4 g
8%
Fat
9 g
11%
Added Sugar
4 g
4%
Carbohydrates
16 g
6%
Roughage
3 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For pieces

5 ouncesPastry flour (plus more for dusting)
4 ouncesground almonds
2 tablespoonsSugar (about 40 grams)
1 pinchVanilla sugar
1 pinchSalt
3 teaspoonsBaking powder
2 ouncesButter (room temperature)
2 ouncesdried cranberries
3 tablespoonsMilk (low-fat)
1Egg

Kitchen Utensils

1 Bowl, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Cookie cutter ring, 1 Baking sheet, 1 Parchment paper, 1 Small bowl, 1 Fork, 1 Brush, 1 Wire rack, 1 Rolling pin, 1 Offset spatula, 1 Measuring cups, 1 Teaspoon

Directions

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1 Mix together flour, almonds, sugar, vanilla sugar, salt and baking powder in a bowl.
2 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.
3 Add cranberries and milk to flour mixture and knead as quickly as possible (longer kneading results in tough dough). Refrigerate for 30 minutes.
4 Dust work surface with flour and roll out the dough to about 1.5 cm (approximately 1/2 inch) thick.
5 Dip a tart ring or biscuit cutter (5 cm or approximately 2 inches in diameter) in flour and cut out rounds from dough.
6 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. 
7 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.)
8 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.
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