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Cranberry Scones

Yields 8 Prep Time 15 min Cook Time 15 min Total Time 30 min

Ingredients

1. 270 g or 1 3/4 cup Nextjen All Purpose Baking Blend (flour)
2. 6 g or 1 tsp Baking soda
3. 80 g or 1/4 cup Sugar
4. 8 g or 1 1/2 tsp Baking powder
5. 2 g or 1/2 tsp Salt
6. 120 g or 1/2 cup Cold butter (cubed)
7. 140 g or 3/4 cup Whipping cream
8. 5 g or 1 tsp Apple cider vinegar (or lemon juice)
9. 10 g or 2 tsp Vanilla
10. 2 Eggs
11. 80 g or 3/4 cup Dried cranberries (or raisins)

Instructions

1. Mix dry ingredients with cold butter in a mixing bowl with the paddle attachement, until the butter is pea sized.
2. Mix the wet ingredients and dried cranberries together.
3. Add the wet mix into the flour mixture and mix for 30 seconds, just until dough comes together.
4. Scrape dough onto a surface sprinkled with sweet rice flour.
5. Form into a rectangle with hands and cut into 8-9 large triangles, or 16 small ones.
6. Place scones on a baking tray lined with parchment paper.
7. Egg wash the top of each scone and sprinkle with sugar.
8. Bake for 10-12 minutes at 350°F.
9. Test temperature with a probe to reach 87-95°C (190-200°F).