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Cranberry and Orange Scones
A sweet and fruity scone ideal to serve with jam and cream
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