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Cranberry-Raisin Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.7571
Energy (kCal)879.3837
Carbohydrates (g)64.4479
Total fats (g)70.8142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F Line a baking sheet with parchment or a Silpat. | 2. In a food processor, combine 1 1/2 cups flour, baking powder, sugar and salt. Process briefly to combine. Add ice-cold butter cubes and pulse five or six times, until the butter is cut into chunks no bigger than a small pea. Add raisins and cranberries and pulse once or twice more to distribute. Add milk or buttermilk and pulse until dough is just combined and shows no large spots of dry flour; add more flour if dough appears too wet. | 3. Sprinkle half the remaining flour on a board. Turn out the dough onto the flour and sprinkle with the last of the flour. Knead by hand just 3 or 4 times. Pat into a disc about 1 1/4 inches thick (about 6" across). Using a long, sharp knife, cut disc into 6 wedges. Cut straight up-and-down, and do not drag the knife through the dough, or it will rise unevenly. (Alternatively, use a 2.5-inch round cookie cutter and cut into 6 rounds, or pat into a 7.5x5 inch rectangle and cut into 6 2.5-inch squares.). | 4. Place scones on lines baking sheet. Beat egg yolk and milk, and brush onto each scone. Sprinkle each scone with a small pinch of coarse sugar. Bake in the middle of the preheated oven for 13-15 minutes or until golden brown. Cool 5 minutes on pan, then transfer to a wire rack until cool enough to handle. Serve warm with butter or clotted cream and jam. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 3/4 3/4 - - - -
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    white sugar 2 1/2 tablespoons 121.905 31.4937 0.0 0.0
    fine sea salt 1/2 teaspoon - - - -
    butter 4 1/2 tablespoons unsalted cut 458.163 0.0383 0.5432 51.8293
    golden raisin 3 tablespoons 93.4312 24.6015 1.0488 0.1423
    cranberry 3 tablespoons dried 9.4875 2.4688 0.0949 0.0268
    milk 1/4 cup low fat 138.0 3.324 1.374 14.304
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    milk 1 tablespoon low fat 138.0 3.324 1.374 14.304
    sugar coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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