I love playing around with scone recipes and even though no result can hold a candle to what can be bought locally. But baking is one of the fun activities my sons and I enjoy, so sometimes scones are just a happy result of that time together.
Cranberry-Orange Scones
- 3 1/2 cups all-purpose flour
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons granulated sugar
- 3 teaspoons freshly grated orange zest
- 2/3 cups cold butter, cut into small cubes
- 3/4 cup dried cranberries
- 2 eggs
- 2/3 cup milk, plus 1 tablespoon
1. Preheat oven to 400F/200C degrees.
2. Combine the flour, baking powder, salt, 6 tablespoons sugar, and orange zest together. Cut in the butter and using a fork blend the ingredients until it is crumbly perfection.
3. Stir in the dried cranberries and add the milk little-by-little. Mix together gently until the mixture sticks to itself.
4. Turn the dough onto a very well-floured surface. Lightly knead the dough then pat the dough into a round disc that’s about 1-inch thick. Slice into triangles or cut into circles.
5. Place the scones about 2 inches apart on a silicone or parchment-lined baking sheet.
6. Whisk 1 egg and 1 tablespoon of milk together for an egg wash and brush over the tops only of all the scones.
7. Bake in the oven for 17–20 minutes or until golden brown on top.
8. Serve with a selection of jams, honey, and butter. Best enjoyed alongside a cup of tea.
Mmmmmm
They’re very good and versatile. You can swap the craisins for dried cherries or apricots.