Orange Cranberry Scones (Printable Version)

Soft scones loaded with tangy cranberries and fresh orange peel. Perfect for breakfast or a quick afternoon treat.

# Ingredients You'll Need:

01 - 2.5 grams salt

02 - 240 grams plain flour

03 - 12 grams baking powder

04 - 67 grams white sugar

05 - 180 ml heavy cream

06 - 85 grams cold, cubed unsalted butter

07 - Zest from one big orange

08 - 100 grams cranberries, fresh or dried

01 - Turn your oven on to 200 degrees Celsius. Put parchment paper on a baking tray.

02 - Stir the flour, sugar, baking powder, and salt in a big bowl till it’s well mixed.

03 - Use your fingers or a pastry cutter to mix the cold butter into the dry mix until it looks crumbly.

04 - Carefully fold in the cranberries and orange zest so they’re spread out evenly.

05 - Make a hole in the middle, pour the cream in, and mix gently just till everything comes together. Don’t overwork it.

06 - Put the dough on a floured surface, flatten it to about 2.5 cm thick, then slice it into 8 wedges or whichever shape you like.

07 - Place the scones on the tray and bake for around 15 to 20 minutes until they’re nice and golden.

01 - Keep the butter really cold so your scones come out flaky. Don’t mix too much or they’ll get tough.

02 - If using dried cranberries, soak them in warm water for 10 minutes to make them juicy.

03 - Best served warm with butter or clotted cream for extra yum.