Easy Recipes
Fresh Cranberry Orange Scones for Weekend Tea
Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, blend until the mixture resembles coarse crumbs.
- Stir in the cranberries and orange zest.
- In a separate bowl, combine the heavy cream and orange juice. Gradually add the liquid mixture to the dry ingredients, gently stirring until just combined. Do not over-mix.
- Turn the dough onto a floured surface. With floured hands, shape it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter for round shapes, placing them on the prepared baking sheet.
- If desired, brush the tops with a beaten egg for a nice golden finish.
Baking
- Bake for 15-20 minutes or until they’re lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to finish cooling.
Notes
For extra flavor, add a touch of vanilla extract. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.