Orange & Cranberry Scones
A festive twist on these classic English tea time treats
Ingredients
- 75 grams Dried Cranberries
- 100 ml Orange Juice
- 350 grams Self-Raising Flour
- 1.5 tsp Baking Powder
- 75 grams Cold Unsalted Butter
- 30 grams Caster Sugar
- Zest of 1 Orange
- 100 ml Milk I used Almond
- 2 Eggs
Instructions
- Place your large mixing bowl into the fridge to chill.(This step can be omitted if needs be)
- Cut the 75g of fridge cold butter into cubes and return to the fridge.
- In a small pan put the Dried Cranberries & Orange Juice and heat until just simmering. Take off the heat and leave to cool to room temperature.(To speed this up check out the blog for a tip)
- Preheat the oven to 200°C Fan (220°C Conventional)
- Take your chilled bowl and add the Flour and Baking Powder and stir to combine.Add the cold butter and quickly using your fingertips rub the butter into the flour until you have the texture of breadcrumbs, no big lumps of butter.
- Drain the cranberries and add them to the Flour & Butter along with the Sugar and Orange Zest a quick mix with a palette knife or rounded knife.Beat the eggs and remove 2 tbsp and set aside add the remaining Eggs and Milk to the mix. Using the knife mix until the mixture is soft and just beginning to lose its stickiness. (You may want to add a little more milk if there are lots of dry crumbs at the bottom of the bowl.)
- Tip onto a floured surface and using your hands bring the dough together so it is smooth and soft.Using your hands pat the dough out to an even thickness of around 2cm.(I do not advise using a rolling pin as that can lead to flat scones)
- Flour the cutter and cut out as many scones as you can. When you cannot get any more out bring the bits of dough together and press out again and repeat. You can do this twice anymore result in tougher scones.Place the scones of baking tray lined with reusable parchment.(If you do not have reusable parchment you can grease the baking tray with butter)
- Brush the tops of the scones with the reserved 2 tbsp of beaten Egg and bake in the oven for 10mins.(Only brush the tops, egg washing the sides will prevent the scones from rising)Take out of the oven when golden and cooked through and allow to cool on a wire rack.
- Enjoy with Jam and Cream – I’ll let you decide which comes first.