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
Serving
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.