Crispy Outside, Moist Inside Cranberry Scones with a Hint of Makgeolli
Easy No-Butter Makgeolli Cranberry Scones Recipe
On a snowy winter day, I suddenly craved a warm sip of makgeolli (Korean rice wine). This led me to wonder, ‘Could I make scones with my favorite makgeolli?’ The result is a delightful scone with a perfectly crispy exterior and a wonderfully moist interior. The addition of cranberries and tart cherries adds a chewy texture, and the subtle aroma of makgeolli is truly charming. These scones are delicious even without butter! (The video also shows a second batch of scones baked after replacing the cranberries with tart cherries during the dough-making process.)
Ingredients- 25g Muscovado sugar (or brown sugar)
- 1 pinch of salt
- 45g Makgeolli (Korean rice wine – choose one with less carbonation and a mild flavor)
- 25g Grapeseed oil (or other neutral vegetable oil)
- 90g High-gluten rice flour
- 45g Almond flour
- 5g Baking powder
- 30g Dried cranberries
Cooking Instructions
Step 1
In a large bowl, combine the muscovado sugar and salt and mix them lightly. Pour in the makgeolli and whisk until smooth. Finally, add the grapeseed oil and stir until the oil is well incorporated into the makgeolli mixture, creating a smooth liquid base.
Step 2
In a separate bowl, sift together the high-gluten rice flour, almond flour, and baking powder. Sifting ensures there are no lumps and helps the ingredients combine more evenly. This step is crucial for preventing the baking powder from clumping and ensuring a better rise.
Step 3
Add the sifted dry ingredients to the bowl with the wet ingredients. Using a rubber spatula, gently mix them together using a cutting motion until just combined. Avoid overmixing, as this can result in tough scones. Once the dry and wet ingredients are roughly incorporated, add the dried cranberries and gently fold them in. Transfer the dough to a clean work surface and gently press and fold it onto itself 2-3 times to evenly distribute the cranberries and create layers.
Step 4
Lightly press the dough into a round shape, about 1.5 to 2 cm thick. Use a knife to divide the round dough into 6 equal wedges. Line a baking sheet with parchment paper or lightly grease it, then place the scones onto the prepared sheet, leaving some space between them.
Step 5
Bake in a preheated oven at 170°C (340°F) for 18 to 20 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean. Baking time may vary depending on your oven, so keep an eye on them. These scones are best enjoyed warm.
