Cranberry & Orange Scones


Despite the months long silence, I am still here!
Having moved to Berlin where I started photographing for someone else’s blog I have very much neglected my own little blog here but I don’t want to quit bringing you sweetest brunch ideas just yet. So I will try to get back into more regular posts again next year.

I may even write up one more post before Xmas as I will be busy baking Xmas cookies over the next few days and would like to share one of my new Xmas treat recipes with you too.

For now, I wanted to introduce you to these taste Cranberry & Orange Scones that would make a great breakfast for your Xmas morning. I have been tucking into them whilst writing my Xmas cards with a cup of tea in the afternoon but they are tastiest fresh out of the oven (but cooled down a little) and since they only take about 30 minutes to make you can easily bake up a batch for your brunch.

For 12 scones you’ll need

  • 1 1/2 cups fresh cranberries
  • 1/3 cup light brown sugar
  • the zest of 1 orange
  • 2 1/4 cups flour
  • 3 tsps baking powder
  • 1/2 tsp salt
  • 12 tbsps chilled unsalted butter
  • ca 1/2 cup milk (or a little more)
  • caster sugar, for sprinkling

Heat the oven to 175 degrees Celsius and prepare a baking sheets by lining it with baking parchment.

Using a food processor, whizz up the cranberries with the brown sugar and orange zest until roughly chopped.

In a big bowl combine the flour, baking powder, and salt. Add the chilled butter, spoon by spoon, rubbing it into the flour with your hands until you have a crumbly mixture.

Add the chopped up cranberry mix and milk and stir everything together just until the dough comes together – don’t over mix!

Sprinkle your worktop with a little flour, and turn the dough out on it, pressing it into a circa 4cm flat circle. Cut the circle into 12 pieces, as you would cut up a cake and line the scones on to your prepared baking sheet. Sprinkle each scone with caster sugar and bake for 20 to 25 minutes or until just golden.

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