Monday, September 6, 2010

Killer Cranberry Cream Scones (with video)


I think this recipe lives up to its name. It’s a real killer.

I’ve eaten scones at a few places, and I have to say, Coffee Bean’s my favourite. The buttery smell is so so obvious. Even YTL’s Cameron Highlands Resort’s crazy expensive scones can’t beat Coffee Bean's. Ate that a few times.

This one although doesn’t use much butter, uses a lot of cream cheese,has a very nice buttery fragrance. And I think cream cheese could be Coffee Bean’s secret ingredient to their scones. It remained soft and crumbly the next day, and the next next day.

I loved this scone so much, I made a second batch of it the very night.

Killer Cranberry Cream Scones
adapted from Natalie's Killer Cuisine

125gm all purpose flour
125gm cake flour (original recipe only called for all purpose, I substituted half with this as a safety measure)
1 Tbsp baking powder
1/2 tsp salt
80gm dried cranberries, coarsely chopped
120gm cream cheese, room temp
30gm butter
90ml milk
1 egg, 1 Tbsp removed for glazing

Glaze
1 Tbsp egg mix with 1 tsp milk
Extra melted butter for glazing

1. Preheat oven at 200C. Combine both flours and baking powder. Sift twice to aerate. Mix in salt.
2. Beat cream cheese and butter until smooth. Beat in flour mixture until it resembles fine crumbs.
3. Combine egg and milk and pour into (2).
4. Mix with a spoon until moistened. Lightly mix in cranberries.
5. Spoon batter into floured moulds and lightly tap to flatten. Lift mould carefully.
6. Glaze scones with egg mixture.
7. Bake for 9 minutes.
8. Remove from oven and quickly brush on melted butter. Put them back into the oven and bake for another 5 minutes.
9. Leave to cool for 10 minutes.
10. Serve warm with butter and jam. (I used butter and golden syrup and it was lovely)

The original recipe called for cream cheese glaze. But I didn’t do that due to our hot weather. I couldn’t leave the baked and glazed scones at our tropical room temperature, the cream cheese glaze would go bad and turn bitter. And if I chill them in the fridge, then I warm it in the oven again, the glaze will melt.

So, I’d rather not do it.



Here's a video of an updated version



50 comments:

  1. Wow, this sounds like a keeper! Will make sure I get to make this... but must wait until I get back from India!

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  2. Shirley,
    In India now?? Oh, I didn't know you're gaga over scones. ahahah!!!
    I sure am looking forward to seeing your take on this.

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  3. Oh my God, I have not try any scone before. Pai seh.
    It doesn't sound difficult to make. Any tips that I should pay attention to?

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  4. Little Inbox,
    Oh yes, do not overknead, that's it.
    Just mix everything until combined that's it.
    Over mixing or over kneading will give you a dense scone.

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  5. I can see that the cheese is the main player in the scones complemented by the cranberries.
    Oh boy! I can already taste the scones!

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  6. The scones look amazing! I will definitely give it a try.

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  7. Wendy, sound and looks delicious, I should give it a try too!

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  8. I think it's a good idea by using cream cheese in this recipe. Must be so delicious! I can imagine how it tastes like! haha.... Enjoy your holiday.
    Cheers, Kristy

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  9. busygran,
    Oh yes, the cream cheese is the Julia Roberts here ;)


    Jet,
    Oh great, don't forget to let me know how it turns out.


    Jess bakericious,
    Haha, ok great!


    Kristy,
    It's holiday for me each day!!! Since my girls aren't attending school yet, it makes no difference.

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  10. looks great, Wendy! I can't wait to try your recipe for cranberry scones. I think the cream cheese addition would be a nice touch!

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  11. kk,
    yup, the cream cheese is what makes this scone really nice and yummy.

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  12. Manglish,
    Scones are not wicked la.
    How wicked can they be?
    They have no heart to conspire.

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  13. I love scones and won't pass on good scone recipes. Since you highly recommend this, gonna make it this week, thanks Wendy!

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  14. Wendy, I have some left over walnut from my last bake, can I use the same amount of walnut instead of cranberry?

    Regards,
    wong

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  15. Bee,
    Wow, that's quick!!
    Hope to see them get posted soon.


    mylifeinscones,
    Thanks


    Wong,
    Won't be a problem, I guess, but it might make it more crumbly. Maybe you can try raisins or currants or dry apricots to replace the fruit.

    ReplyDelete
  16. Haven't tried Coffee Bean's scones before, but I think adding in cream cheese is a good idea, will make it more creamy. Thanks for the recipe, will keep this.

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  17. Hi Wendy, Just discovered your blog and am loving it, it's full of treasured recipes to follow! I have seen Natalie's scones and I must say yours are just as good looking too, even without the glaze.

    ReplyDelete
  18. WOW! Those scones look very beautiful and delicious, I must try this when I'm free.

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  19. Hi Wendy, can these be easily halved with a fork? I like those super super soft types.

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  20. Hello Dear Wendy! Scones made with cream cheese! no way! These look delicious and the little heart shape is so adorable.

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  21. Aww, they're so cute! <3 They sound really delicious and I hope to try it out soon. Great recipe especially if you want to use up leftover cream cheese.

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  22. I love scones with cranberries. Never know that buttery scones have cream cheese. Now that i learnt it here, it does make sense that cream cheese is one of the factor that brings out the fragrance. Thanks for sharing this Wendy!
    Yours simply looks hard to resist! How i wish i can have one off the screen now. Gonna bake this soon.

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  23. If you made a second batch right away, I need to try these. thanks for the great recipe and the heart shape is awesome.

    Plan B

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  24. Min,
    Oh yes, the cream cheese really makes it yummy.


    Jeannie,
    thanks, and I do hope you find the recipes useful, and hope to see you around more often :)



    Anncoo,
    Sure!

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  25. Ronni,
    Oh, that will be too crumbly for me.
    To me, this is just nice, doesn't stick in the mouth, easy to swallow and soft and crumbly, but not too crumbly.



    Megan,
    Oh yes way!!! Hahaha. I made them into hearts because that's the only tall cookie cutter I have.



    Esther,
    Yeah, if you have half a block of cheese left and don't want another cheesecake, this is the one to make.

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  26. Hearty Bakes,
    It's very nice when you find the "thing" that clears the mystery. I'm glad I can make something similiar to what I liked to eat outside. I hope u will like this too.



    Chef Bee,
    I hope you will like it.

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  27. Hi Wendy,

    Thanks for your great recipes, will definitely give it a try and shall revert :)

    cheers,
    Elyn Teo

    ReplyDelete
  28. The way you described it is making me salivating. I have never try making scones at all, so by all means, I must not give this a miss but give some priority. Thanks for sharing such yummy scones.

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  29. Paula, Elyn and Yummy Koh
    Great!! Hope to hear about the outcome from all of you!!

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  30. I love the heart-shape. The scones are so cute!

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  31. Yummy Koh,
    Scones are not difficult to make, as long as you don't overwork the dough.
    I wish you all the best in scones baking.


    Cook.Bake.Love,
    I love anything heart shaped too. The "girl" in me ;)

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  32. Wendy,

    YES! i made it. this scones really a killer...worth it! i particularly interested in this recipe bcuz of the cream cheese...is a no-diet scones so might as well kill it all the way!

    i added a 1 tbsp of sugar to kill-off the flourly taste...nice <3
    i shaped it into round and score it into 6 slices...nice <3

    i didn't brush it with melted butter cause i just had enuf for the scones. instead half way thru, again i brushed it with the egg-washed...nice <3

    like you, i skipped the glaze too...might as well say that i'm lazy to do it. ok blame it on the weather too...nice <3

    i replaced cranberries with golden raisins plus some chocolate chips...wahhh super nice <3

    verdict: light, fluffy (is this correct term), buttery yet cheesy, just the right amount of sweetness n a lil' hint of saltiness.

    i never succeeded in making good scones but this time, this baby really perk me up!
    everyone pls try out this recipe as this scones is really woweeee!

    thanks for introducing this baby!

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  33. Lisa,
    Glad you woweee liked it.
    Feel free to adapt the recipe to your liking.

    ReplyDelete
  34. Hi Wendy, may I know how much I need to fill the mould? Half full? 3/4 full? And why need to flour the mould? Looking for your advice because I am going to make this weekend for tea :)

    Cheers, jamie

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  35. Jamie,
    up to u. I don't know how thick is your mould anyway.
    Scones should have a considerable thickness.
    If you like urs thick, then make it thick, if you like yours thin, then make it thin.
    Flouring the mould eases release.

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  36. Hi Wendy,

    I tried baking your scones yesterday, but I think mine not so crumbly and plus some turned out like in the middle of cooked and not cooked state.....may I know why? The ingredients is exactly the measurements in your recipe

    Thanks Phoebii

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  37. Hi Wendy. Can I know roungly how thick is your mould? How to know when the scone is cook? Tqvm Wendy.

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  38. Nicole Wong,
    My mould is 1 inch thick, i think, about that.
    I think there's no way to know besides cutting through it. If there's doughy parts, then it's raw.

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  39. hi wendy,
    how many scones can this recipe make ? how long can it be stored at rm temp ?

    jane

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  40. jane,
    It's very hard to be exact as it depends on how thick and how big you make them. It's not a lot.

    ReplyDelete
  41. Hi wendy.
    Just came across ur blog n ur scone recipe. If I dun have cake flour. Can I use all purpose flour? Same amount? Pls advise.
    Thx a lot, Yani

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  42. yani,
    Yes sure, the original recipe uses only all purpose

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  43. Wendy, may I know if we need to use beater? Can I just use my hands? Is the dough supposed to be soft or wet? I ended up putting the dough on the bench and use my palm to flatten the dough a bit and then use the cutter to cut it. Have I overhandle the dough? Many thanks, jaynelle

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  44. Wendy, may I also check with you if you used chilled butter? Thanks, Jaynelle

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  45. Jaynelle,
    I don't quite remember, but I don't think I used cold butter, since I need to cream the butter with cream cheese. I creamed them with a mixer, then when in step 4, I used a spoon. The whole thing shouldn't be smooth smooth, but minor lumping will be great.
    The dough should be moist, not hard or dry.

    ReplyDelete
  46. Hi Wendy, may I know if this recipe is intended not to include sugar? Btw the video is really great. Thanks.

    ReplyDelete
    Replies
    1. Eng Eng,
      Yes there’s no sugar.
      The cranberries are sweet.
      And you serve the scones with jam

      Delete

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