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Cranberry and Orange Scones

Janice Pattie
A sweet and fruity scone ideal to serve with jam and cream
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking
Cuisine British
Servings 8
Calories 487 kcal

Ingredients
 

  • 500 grams self-raising flour
  • 2 teaspoon baking powder
  • 100 grams butter
  • 75 grams sugar
  • 3 eggs
  • Zest of 1 small orange
  • 100 grams dried cranberries
  • milk
  • 10-15 grams Red sugar sprinkles or granulated sugar

To Serve (optional)

  • 8 tablespoon Cranberry & Orange Jam
  • 8 tablespoon whipped cream or Creme Fraiche

Instructions
 

  • Preheat the oven to 200C
  • Sift the flour and baking powder into a large baking bowl.
  • Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
  • Add the sugar, grated orange zest and dried cranberries and mix with a spoon or spatula.
  • Add 2 beaten eggs, the orange juice and enough milk to make a soft but not sticky dough. Add the milk a little at a time until you get the right consistency.
  • Dust your work surface with flour and pat the dough down evenly until it is about 2 cm high.
  • Cut out your scones and place on a non stick baking sheet or, if not non stick, line the baking sheet with parchment paper.
  • Reform the dough and cut until all of it is used.
  • Brush the tops of the scones with beaten egg and sprinkle with sugar.
  • Bake for 10-15 minutes at 200C.
  • Remove from the oven and transfer to a cooling rack.
  • When cooled split the scone and serve with butter and jam or, for special occasions, with jam and cream

Notes

The number of scones will depend on the size of cutter used. This dough will make 6 large heart shaped scones or 8-10 medium round scones.
 

Nutrition

Calories: 487kcalCarbohydrates: 81gProtein: 10gFat: 14gSaturated Fat: 8gCholesterol: 92mgSodium: 122mgPotassium: 213mgFiber: 2gSugar: 29gVitamin A: 432IUVitamin C: 2mgCalcium: 73mgIron: 1mg