I like baking scones for our weekend breakfast or for afternoon tea. This is one basic recipe that I used over and over again. I tried many different additions by adding toasted nuts, different dried fruits and fresh berries to it and each time it come out perfect. These scones are soft, moist, and scrumptious especially like the chewiness of the dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with a cup of tea or coffee.
2 cups of flour
1 stick/1/2 cup/113 grms cold butter
3 tbsp sugar
11/2 tbsp grated orange zest
2 tsp baking powder
1/2 teaspoon salt
1 cup dried cranberries
¼ cup + 3 tbsp milk
For egg wash
1 egg + 2 tbsp milk – beat together
some sugar for sprinkle
1/4 cup confectioners' sugar
2 tablespoon orange juice
2. In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, the baking powder, salt and orange zest together. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
3. Combine the eggs and milk and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. If the dough is too dry add a bit more milk. Add in the dried cranberries the dough, and mix on low speed until blended.
4. Pour the dough out to a well-flour work surface. Knead lightly to form a ball. Flour your hand and rolling pin and roll out the dough to ¾” thick.
5. Using a knife or a cookie cutter cut into desired shapes. Place the scones on the baking pan. Collect the scraps of dough and roll it out and cut into shapes again.
6. Brush the top of the scones with egg wash, sprinkle it with a bit of sugar and bake for 25 to 30 minutes or until lightly brown and the insides are fully baked. The scones will be firm to touch.
7. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice and drizzle over the scones. Serve with some jam and butter.