Whilst out in America I ended up having to bake twice. Like many bakers I couldn't go two whole weeks without baking. I start getting withdrawal, the symptoms of which include frequent dreams of cakes, reading and re-reading of baking blogs, recipe book shopping, baking equipment shopping and ingredient shopping. As you can tell, the withdraw symptoms can get expensive!
As you can see, my symptoms must have been bad. I returned to the UK with a very full suitcase. I was worried that I might be stopped at customs and have to explain my baking obsession. I thought they may think it wasn't all for personal use!
I noticed that there were often recipes on packets of flour, sugar, raisins and many other store cupboard ingredients. I didn't have to look far for some insparation. I was quickly drawn to this recipe found on a packet of flour. It was for an american style scone. I had tried a pumpkin scone whilst out at starbucks a few days before. It was delicous. American scones are fairly dry in texture, but full of flavour. There is a thin layer of icing that does add some moisture.
I was very excited to be using an american recipe as I was able to bake using cups. It was such a quick and easy way to bake. I dont know why I hadn't tried it sooner.
I forgot to take any pictures as I was going along and only have pictures of the dough after it had been cut up. As you can see, american scones are triangular!
Once the scones came out of the oven I topped them with the glaze. I had to add more powdered sugar (icing sugar) than this as I found it to be too runny.
The finished scones, yum, yum!
Cranberry raisin scones
2 cups Self Rising Flour
4 tablespoon sugar
¼ cup Butter
1/3 cup of milk
½ cup each dried cranberries and raisins
Combine flour and sugar in a mixing bowl.
Add butter and mix untill the flour resembles a course meal.
Add eggs and milk and blend well with a spoon.
Stir in the cranberries and raisins.
Knead the dough on a floured surface untill the dough is smooth.
Divide the dough in half and make two 6inch circles.
Cut into four wedges.
Place wedges 2inches apart on a baking sheet.
Bake for 12-16 minutes.
1 cup powder sugar
2 tablespoon orange juice
Combine together in a small bowl.
Drizzle over hot scones, leave to cool.