Scones with Cranberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 310 g flour
- 1 tablespoon baking powder
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cinnamon, ground
- 55 g butter, (soft)
- 50 g suar, (plus extra for sprinklin)
- 2 large egg (s)
- 60 ml cream, (plus 2 tablespoons for brushing)
- 1 tablespoon orange peel, grated
- 120 g cranberries
- 4 tablespoon orange juice
- some butter for the tray
Print Recipe
Pin Recipe Instructions
- Soak the cranberries in 4 tablespoons of orange juice for about 30 minutes, stirring occasionally. Line a baking sheet with parchment paper and brush with a little melted butter. Preheat the oven to 225 degrees. Mix the flour, baking powder, salt and cinnamon. Mix the softened butter with the sugar in a bowl until creamy. Add the eggs, cream and orange zest and stir in. Then add the flour mixture and stir until it starts to become a firm dough. Squeeze out the cranberries well and add to the dough, knead in with your hands. The dough is a little soft, please do not add any extra flour. Shape into a ball and place on a well-floured surface. Dust the ball a little with flour and press flat with your hands in a round shape, a little more than 1 cm thick, and then divide into twelve parts with a floured knife. Using a floured spatula, place the scones on the baking paper that has been greased with butter. Brush all of them with the 2 tablespoons of cream and sprinkle with a little sugar. Place in the preheated oven and bake for 12-15 minutes, they should be golden yellow. Let cool down on the baking sheet for another 5 minutes and then transfer to a wire rack to cool down. You can eat them like that or with butter and jam, they taste best on the first day. Tip: Put the squeezed out cranberries in kitchen paper and dry them off.
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