Irish Cream Scam

Name: Irish Cream Scam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g All-purpose flour; 36g Dried cranberries; 158g Light cream; 18g Caster sugar; 14g honey; 6g baking soda; 1g Fine sea salt; 3g Lemon zest

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Scone is a kind of dessert that the British love to eat. The taste is between moist pie and eggless cake. The traditional scones are triangular shaped and are made from oats as the main raw material and roasted in a shallow pan. Popular to this day, it is found in many cafes and dessert shops. Now it is generally baked in an oven, and the shapes are not only triangles, but also circles, diamonds, etc. The taste is also sweet and salty. In addition to breakfast, it is also often used as afternoon tea.
This formula is derived from Irish Cream Scones by Paul Kelly of the Merrion Hotel in Dublin, Ireland. With a slight modification, change the raisins to dried cranberries. Generally, people use butter instead of whipped cream to make scones. This formula uses light-flavored whipped cream instead of heavy butter. The milk is crispy and delicious when eaten hot. Or seal it and let it stand for 4-6 hours, reheat it overnight, and eat it without spoiling the taste. "

Ingredients

Irish Cream Scam

1. Prepare various ingredients and preheat the oven to 200°C 30 minutes in advance.

2. Pour flour, dried cranberries, baking soda, sugar, salt, and lemon zest (optional) into the cooking bowl and mix well.

3. Dig a hole in the middle, pour honey and 140 grams of whipped cream into it, and mix well with a silicone spatula.

4. Because different flours have different water absorption rates, do not pour the whipped cream all at once, mix well until there is no dry powder and the flour can form a dough, and the remaining whipped cream does not need to be added.

5. Knead the dough, roll it into a 15cm diameter round cake, cover it with plastic wrap, and keep it in the refrigerator for 10 minutes.

6. Use a knife to cut the round cake into even 8 portions, the cutting method is similar to the split butter cake.

7. Leave the cut triangles at proper intervals and place them in the baking tray. The bakeware should be non-stick coated, like the Xuechu rimless bakeware I use, it will not stick and it is easy to demould.

8. Put the bakeware into the middle of the oven, heat up and down at the same time, and bake at 200 degrees for about 8 minutes. Adjust the direction of the bakeware and bake for about 7-12 minutes. The specific time and temperature should be increased as appropriate according to the actual oven temperature of different ovens.

9. The surface is light golden. At this time, if a probe thermometer is inserted into the middle of Scone, the internal temperature should be between 96 and 100 degrees.

10. Use a metal spatula to transfer Scam to burlap or canvas, cover the surface lightly, and let it cool to room temperature.

Tips:
1. In order to make Scone swell higher and not break easily, you can press the edge of Scone dough with your fingers.
2. The prepared Scam can be stored at room temperature for 2 days or frozen for 3 months. The frozen Sakura Heat needs to be baked in an oven at 150 degrees for another 20 minutes. Unbaked Scam can be sealed and frozen for 3 months. But the fluffiness of frozen scones is not as good as baked directly.
3. Some recipes replace baking soda powder with baking powder. Baking soda powder is sodium bicarbonate, which decomposes when exposed to heat, making it fluffy and crispy. I use baking soda from Ganzhiyuan, which has a white and delicate texture and high safety. However, the capacity of a bag is too large, so it needs to be sealed and stored after opening, otherwise it will be prone to deliquesce.