Eggless Scones

Ingredients:

A cut-n-paste from Anna Olson's 

2 cup all-purpose flour

¼ cup sugar (I used brown sugar)

1 Tbsp baking powder

¼ tsp salt (#omitted because I used salted butter)

1 Tbsp finely grated lemon zest

½ cup cool unsalted butter, cut into small pieces (I used salted butter)

½ cup whipping cream (I used buttermilk)

¼ cup 2% milk, plus extra for brushing

1 large egg (#omitted because Sabrina cannot take eggs)

1 tsp vanilla extract

1 cup fresh or frozen cranberries (#omitted~ sorry, not at home)

Directions:

1. Preheat the oven to 375 F and line a baking tray with parchment paper.

2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

Read more at http://www.foodnetwork.ca/recipe/classic-lemon-cranberry-scones-with-lemon-glaze/12741/#ax98om0rFzX52GHo.99

Ini kira kemalasan nak meng'update' tahap super. So, boleh lah ye 'a cut-n-paste' pun. Yang penting ada resipi. Yang tulisan biru tu adalah perubahan yang dibuat... almaklumlah .... suka 'menderhaka' pada resipi (pinjam istilah cik Mat Gebu sat). Bila tengok semula resipi tu.. banyak pula tulisan birunya. hihihi .... Tak pe lah, walaupun menderhaka, apa yang penting.... LARIS. Kesemuanya habis in a split.

Adios. Wassalam.