Homemade cranberry and orange scones are deliciously tender and flaky with an bright orange flavour and juicy cranberries. I absolutely love these Christmas scones as they are soft and sweet and they are the perfect tea time treat with a festive twist.



Things to remember:

Since there is no yeast, these scones needs to go to the oven as soon as you have finished cutting the scones.

Do not overmix the dough as the scones will turn out dense.

Always use a pasty cutter and push down and lift up on the scones. Do not twist the cutter as you will end up with lopsided scones when baked.

It took about 14 minutes for my scones to be golden brown in the oven. Remember all oven temperatures vary, so check yours at 10 minutes.


The scones are so wonderful right out of the oven and served with lashings of cold clotted cream. 

Tips

If you do not want to bake a whole batch of scones, freeze them after you have cut them out. That way you can simply pop the frozen rounds in the oven at 180 C / 350 F / Gas 4 and in 20 - 25 minutes you will have hot, golden perfect scones.



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Christmas Scones ~ Makes 10

Ingredients
1 orange
2 cloves
75g dried cranberries 
75g unsalted cold butter
250g self-raising flour , plus extra for dusting 
1 tsp baking powder 
Pinch of salt
1 tbsp caster sugar 
1 large egg
1/2 tsp almond extract
2 tablespoons milk , plus extra for brushing 
1 1/2 tbsp cranberry sauce

Method

Preheat the oven to 200°C/400°F/gas 6. 

Grate the orange into a food processor & set aside. Squeeze the juice into a small pan, add the cloves & simmer 4 mins, then remove the cloves. Add the cranberries & cook until they’re fully rehydrated (about 5 mins) leave to cool a little.

Chop the butter & add to the zest in the food processor. Add the flour, baking powder, salt, sugar & pulse to fine breadcrumbs.

Crack in the egg & pulse again. Add the milk & pulse until it comes together into a dough. Tip out onto a floured board & put the blade back in the processor.

When the cranberries have cooled, pulse in the food processor until finely chopped. Tip onto the dough & gently knead.

Line a baking sheet with greaseproof paper. Roll the dough out to roughly 2cm thick, then stamp out the scones with a round 5cm pastry cutter. Roll out any off-cuts & re-shape to use up the dough. 

Poke the middle of each scone with your finger to make a well, brush the top with milk and add a little cranberry sauce.

Bake for 12 - 14 mins, or until the scones have risen and are golden. Leave to cool slightly before serving.