These Cranberry Orange Scones are the perfect afternoon tea treat. Beautiful buttery, crumbly scones flavoured with oranges and tangy cranberries.
I like my scones rather simple without any icing. These Cranberry Orange Scones are not sweet like a dessert therefore these are more like scones served at a traditionally British-style afternoon tea with jam and clotted cream.
For the scone dough– make sure you don’t overwork it. Press into a neat disc and cut into 6 equal wedges.
Optional: Brush the tops of the scones with the egg wash (whisk together 1 egg and 1 tablespoon of milk) and sprinkle some granulated sugar.
- 250g all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- zest of 1 orange
- ½ teaspoon salt
- 75g unsalted butter (cut in little cubes)
- 100g frozen cranberries
- 150 ml milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Preheat oven to 390F (200C)
- Mix the flour, baking powder, baking soda, salt and orange zest in a large bowl. Rub the butter by hand into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and add the frozen cranberries.
- In another bowl, mix the milk with apple cider vinegar and the vanilla extract.
- Gradually add the milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Don't overwork the dough.
- Turn the dough onto a lightly floured surface and flatten it out with your hand. Press into a neat disc (about 2cm high) and cut into 6 equal wedges.
- Optional: Brush the tops of the scones with the egg wash (whisk together 1 egg and 1 tablespoon of milk) and sprinkle some granulated sugar.
- Bake for 15 to 20 minutes or until lightly golden and cooked through.