Orange and Cranberry Scones


If you are making an afternoon tea over the holiday period, what could be better than an orange and cranberry scone?

I made these into a round and cut into triangles just before baking, I also used the juice from the grated orange to make an icing to drizzle over the top.

This recipe will make 6 x 65mm scones or 4 x 75mm scones or one round cut into 8 triangles

You will need:

  • 230g Plain Flour (plus extra for dusting)
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 30g Caster Sugar
  • 60g Butter
  • Grated zest of one Orange
  • 100g Dried Cranberries
  • 7 tbsp Cold Milk

Optional icing:

  • The juice of an orange
  • 3 tbsp Icing Sugar
  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, cream of tartar and bicarbonate of soda together.
  • Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the orange zest and cranberries.
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out into a round shape (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick.
  • Cut the round into 8 even triangular sections and place on the prepared sheet. I cut the round in half, then quarters, the cut each quarter in half again – resulting in 8 evenish triangle wedges.
  • Bake for about 10mins or golden brown.
  • Allow to cool completely on the cooling rack. Once cold make the icing with the orange juice and icing sugar.
  • Add the juice a teaspoon at a time to the icing sugar, you need a runny icing for drizzling but one that will hold shape too.
  • Drizzle over each scone.

These are best on the day of cooking but will keep for 2-3 days in an air tight container.


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