Orange cranberry scones
A winter-themed take on the classic scone. Orange, cranberries and cinnamon will fill your kitchen with a delicious fragrant aroma.
Orange cranberry scones
A winter-themed take on the classic scone. Orange, cranberries and cinnamon will fill your kitchen with a delicious fragrant aroma.
Tools
Ingredients
70 g caster sugar
2 oranges orange zest
420 g all purpose flour
2,5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla powder
1/4 tsp cinnamon
170 g butter, cubed and chilled
250 ml buttermilk
1 tbsp buttermilk for brushing
1 egg
130 g dried cranberries
1 tbsp cane sugar
Step by step
Add the sugar and orange zest to the bowl of a Stand Mixer fitted with the Paddle Attachment. Mix on speed 2 for a minute until the sugar reaches a consistency resembling wet sand.
Add the flour, baking powder, baking soda, salt and cinnamon. Switch the Paddle Attachment for the Pastry Beater. Add the butter and mix on speed 1 until the butter has broken down into pea-sized pieces.
Add the buttermilk, egg and cranberries and mix briefly on speed 1 until the dough just comes together. The dough should be more shaggy than smooth, as this leads to fluffier scones.
Shape the dough into a large disc on a floured surface. Gently press it together so it holds its shape better. Use a large knife to cut the dough into 6 wedges. Transfer to a lined baking tray. Brush the scones with some buttermilk and sprinkle over some cane sugar to get a nice golden crust.
Bake for 15 minutes in a 200°C preheated oven. Transfer to a wire rack to cool off.
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