Cranberry and Orange Scones

23 Dec



These are the perfect breakfast treat on Christmas morning. They are lovely and moist and have a wonderful zing from the orange. They can be made in advance and frozen then defrosted in the microwave when you want them. The cranberries give them a perfect tartness which means they aren’t too rich. In my opinion, there is no way I could eat a big, rich breakfast then go and have the Christmas feast which means I absolutely adore these. They are also super easy to throw together and that is always a plus around the busy Christmas season.


Cranberry and Orange Scones (Makes about 6 Scones)

225g plain flour

1/2tsp bicarbonate of soda

1tsp cream of tartar

a pinch of salt

50g butter, cubed

50g light brown sugar

75g dried cranberries

orange, zest and juice


  • Preheat the oven to 225ºc/450ºf and lightly grease a baking sheet.
  • Sieve the flour, bicarbonate of soda, cream of tartar and salt into a bowl.
  • Lightly rub in the butter with your fingertips until it resembles breadcrumbs. Stir in the brown sugar and dried cranberries.
  • Make a well in the center and add the zest and juice of the orange. Mix into the flour mixture, add milk a bit at a time until it comes together and forms a soft dough.
  • Roll the dough out to about 3/4-1inch thick and cut into rounds. Place on the baking sheet and brush with some leftover milk. Sprinkle a bit of brown sugar on top and then bake in the oven for about 10mins or until golden on top and they sound hollow when you knock on the bottom.

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