A few months ago I was watching a scone video from one of my favorite bakers, Bigger Bolder Baking I took her Irish scone recipe and tweaked it into a cranberry orange scone of my own!
Recipe from Bigger Bolder Baking:
- 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
- 5 level tsp Baking powder
- 1 Generous pinch Of salt
- ¼ cup (2 oz/60g) white sugar
- 1 stick (4 oz/ 125g) cold salted Butter,
- 1 Whole egg
- 2 oz Double cream
- 7 oz whole milk
- Milk to glaze
In a large bowl mix the dry ingredients together
Rub in the cold butter with your fingers until it resembles breadcrumbs.
If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
Turn your dough onto a floured work surface
Knead lightly to give your dough a smooth surface
Pat your dough down with your hand until around 1 inches thick
With a scone cutter cut out your lovely little scones. You will have around 12
Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
Bake at 350oF for 35 minutes.
I added the zest of two oranges, and I substituted 3 oz of whole milk for 3 oz of orange juice to add a bit more orange flavor to the scones. During step three I added 3/4 cup of dried cranberries. I made an orange glaze for the top of the scones, by mixing 1 cup of powdered sugar and 3 tablespoons of fresh orange juice from one of the oranges I zested earlier. I do not have a scone cutter so I patted the dough into a circle and cut it into triangles with a pizza cutter.