Cranberry & Orange Scones

Dec 17, 2020

I love making these scones on Christmas morning or for a slow Sunday morning. They are easy to put together, especially if you have a food processor, although they turn up quickly even if you don’t have one and they’re a most delicious treat to be savoured, all buttered up and slathered with a dash of orange preserve, alongside a big cup of coffee or a spiced tea.

Cranberry Orange Scones

85g/¾ stick unsalted butter, diced, very cold

50g/¼ cup sugar

50g/⅓ cup almonds

90g/1 cup rolled oats or oat flour

185g/1½ cups flour

1½ tsp baking powder

 ½ tsp baking soda

Peel from 1 organic or untreated orange

175g/¾ cup full-fat yoghurt

100g/¾ cup cranberries (fresh or frozen)

1 Tbsp freshly squeezed orange juice

3 Tbsp honey

Preheat oven to 200C/400F and line a baking tray with parchment paper.

With the aid of a food processor, blitz the almonds on pulse a few times, to roughly chop them; then transfer them to a bowl. Next, blitz the sugar, orange peel and oats until a sand-like consistency is achieved. Scrape down the sides of the food processor bowl. Add the butter, flour, baking powder and baking soda and process on Pulse about ten times, until incorporated. Transfer to a large bowl, add yoghurt, cranberries and almonds and mix everything until well combined.

If you do not have a food processor, you can make these by hand, using a pastry cutter, two forks or your fingers. Start by placing the butter in the freezer your butter for 30 minutes. Mix together oat flour, flour, baking powder and baking soda. Grate frozen butter on the larger side of your grater and add over the flour mixture. Using a pastry cutter, two forks or simply your hands, mix until you obtain a pea-sized crumbly mixture. Add finely grated orange zest, yoghurt, cranberries, roughly chopped almonds and fold with a spatula or with your hands until well combined. 

Tip on a prepared baking tray, bring together into a ball, then flatten into a disk with a diameter of approximately 20cm/9 in. and 2,5cm/1 in. high. Cut into 8 wedges and slightly separate on tray.

Brush with milk all over and bake for 20-30 minutes until golden. Meanwhile, make the glaze by whisking the orange juice with the honey. Remove from oven, drizzle with the glaze and serve warm, with butter and optionally, with your favourite preserves.

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