The first thing I thought of when I started writing this post was ‘Chanberries’. I watch far too many FRIENDS reruns. But the thing is, these scones are so easy, that a monkey could have actually made them. I did it again. Sorry.
Buttery and tender and filled with so much flavour, it almost seems unfair to the other scones, these guys should be on your Christmas table to go with this sangria. Yes they should, yes they should, yes they should.
This recipe from Sally’s Baking Addiction uses frozen butter to ensure a cold dough, and super soft scones. They taste best fresh from the oven, but if you do end up with leftovers, reheating is recommended.
I substituted fresh cranberries with dried and I’m willing to bet they taste great either way. How wrong can you really go with anything that includes frozen butter?
Work quickly though, especially if you live in a warm part of the world because the dough will begin to soften and get sticky pretty fast. The quicker you form the dough, the better. Cold dough = flaky scones = awesomeness.
Instead of an egg wash, which I never enjoy, drizzling a little cream on each scone makes all the difference in the world. They turn out shiny and a bit crusty and they’re amazing.
The orange zest is perfect, the tangy cranberries are perfect and all that buttery dough is the most perfect. All we now need is a miraculous snowfall and the world will be awesome 😀
What you’ll need:
2 cups flour, plus more for work surface
2 and 1/2 tsps baking powder
½ tsp salt, if using unsalted butter
1 orange for zesting
1/2 cup butter, frozen
1/2 cup cream (I use Amul)
1/2 cup caster sugar
1 tsp vanilla extract
1 heaped cup dried/frozen/fresh cranberries
1 tbsp cream and granulated sugar, to finish, optional
What to do:
1. Preheat the oven to 200 C. Lightly grease a baking tray.
2. In a large bowl, combine the flour, baking powder and salt, if using. Zest the orange over this mixture and mix it in.
3. Grate the frozen butter into the flour mixture and using your fingers or a pastry cutter, work the butter in till the mixture resembles coarse breadcrumbs.
4. In a separate bowl, combine the cream, egg, sugar and vanilla. Pour it over the flour and butter mixture and gently fold with a rubber spatula until the flour is just moistened. Do not overwork the dough.
5. Add the cranberries and bring the dough together into a rough ball as gently as possible. I found it easier to use my hands for this part. The dough will be a bit sticky.
6. Tip the dough out onto a lightly floured surface and pat into an 8″ wide circle. Quickly cut into 8 equal pieces and transfer to the baking tray, at least 1 inch apart because they will puff up and spread a bit.
7. Drizzle or brush the optional 1 tbsp cream on top of each scones, sprinkle on some granulated sugar and bake for 20 to 25 minutes until golden-brown and cooked through.