A little break from the still ongoing Report of food story in Japan.
When I go back to Japan I take some little gift to my family. I found it is quite hard to find something nice that the gift-receiver can enjoy and also not be too expensive… So now I always take some FOOD.
This time I took some Butter and Clotted Cream as well as some sweets. WHY Butter?? Well, you may find it strange but there has been a shortage of Butter in Japan for years! As soon as the Butter section shelves are filled in a supermarket, it empties very quickly. And they are much dearer in Japan. It is same for other dairy products such as cheese or fresh cream.
I like Clotted Cream. Of course I don’t have it regularly. It’s too rich but having it on Hot Cross Buns is a Must to have at Easter time. You normally don’t find it in Japan. This was not the first time I took Clotted Cream to my family. I know it is a little too fatty and high calories for my mother but having it once a year does no harm and I just wanted her to enjoy something she doesn’t usually have.
So I made Cranberry Scones to have with the Clotted Cream.
[Ingredients] (Makes about 8 scones)
- 230g of Plain Flour
- 1 tsp of Baking Powder
- 40g of cold Unsalted Butter
- 40g of Sugar
- a pinch of Salt
- 50g of Dried Cranberry
- 130ml + of Milk/Soy Milk
- a little bit of Egg, beaten (for grazing)
- Preheat Oven at 200 ℃.
- Mix Plain Flour, Baking Powder and Salt in a bowl
- Cut cold butter into small cubes and add it into the bowl. Rub butter into Flour mixture with fingers until it becomes a light sandy consistency
- Mix Sugar and Cranberries into the mixture.
- Add milk to 4. Mix all together without kneading it. When the mixture starts to get cling together, gather it up by hands to form a ball but do not squash it tight. The dough should be airy
- If the dough seems too dry tap tiny amounts of milk on its surface
- Roll the dough gently on a lightly dusted surface into about 1 inch. Cut it out into the shape and size of your liking
- Brush the top of the dough with beaten egg. Try not to let it dribble down to the side
- Bake them in the oven for about 15 minutes till the top gets golden colour
- Do not add too much liquid. Too much moisture makes scone heavy.
- Do not knead the dough. Just combine the mixture together as lightly as possible
- If you don’t have a proper cutter use a glass or any container. I used a glass cup for this time
- Dust the cutter with the extra Plain Flour before cutting the dough. It will stop the dough sticking to the cutter and will come out from the shape easily
- Do not let any egg wash dribble down to the side or it will stop the scone from rising
So there you have it!
I like to have it halved and lightly toasted. Then put enough Clotted Cream and any Jam you like. I could not resist mounting up Clotted Cream and Blueberry Jam. Maybe it was a little too much … ?!
Happy Afternoon Tea !❤