Cranberry and Orange Scones
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g wheat flour, type 405
- 50 grams sugar
- 2 teaspoons tartar baking powder
- 1 pinch (s) salt
- 0.25 teaspoon ¼ baking soda
- 1 orange (s), grated peel from an untreated one
- 75 g butter
- 1 large egg (s)
- 120 g cranberries, dried
- 60 ml orange juice, freshly squeezed
- 60 ml milk
- 1 tablespoon milk, for brushing
- Cream cheese, optional
- Jam, (orange jam), optional
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Mix the flour, sugar, baking powder, baking soda, salt and orange peel. Divide the cold butter into small pieces and knead in until a crumbly mixture is formed. In another bowl, whisk the egg and mix with the cranberries, orange juice and milk. Add to the flour and butter mixture and stir.
- Roll out the dough on the work surface, the height of the dough circle should be approx. 2 cm. Now cut into 8 pieces of cake. Place them a little apart on a baking sheet lined with baking paper, brush with milk and bake in the preheated oven for 12-15 minutes until they are light brown.
- The scones taste best when they are lukewarm. If you want, you can cut it in half and coat the halves with cream cheese and / or orange jam.
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