woensdag 21 januari 2009

Rooibos Cranberry Scones

Submitted by: Christina Adcock-Azbill

Delightful cranberries surrounded by a golden Rooibos infused dough. Perfect for a fall day and with a warm cup of tea.

2 1/2 teaspoons Rooibos tea
2/3 cup milk (lowfat and soy-ok)
1 egg
3 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter softened (margarine-ok)
1 cup dried cranberries
1/2 cup sugar (may be adjusted for taste)

Begin by heating milk to boil.
Remove milk from heat, place teabagged Rooibos in the milk.
Steep for 7 minutes.
The milk will turn a lovely pumpkiny orangey red.
As the tea steeps, begin preheating the oven to 375 F.
While waiting for the oven and tea, sift the flour, baking powder, baking soda, and salt in to a mixing bowl.
Cut in the softened butter into the flour mixture. Continue to blend until the butter in corporated and no large chunks remain. It will look kind of like crumbs.
Pour in the cranberries and toss to coat in the flour/butter mixture.
Stir in the sugar.
By now the tea should be steeped and ready to go.
You will need to mix the egg in with the milk tea.
I have found that you will most likey need to temper the egg before fully mixing with the milk tea.
Stir the milk into the dry ingredients.
When the dough begins to incorporate, turn out on a floured surface and knead 5-7 times to finish incorporation.
Pat the doughball into a approximate 10 inch circle.
Cut into 8 or 16 pieces, place on baking sheet, and bake for approximately 20-25 mintues (or until golden brown).
Devour wildly with tea!

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