Cranberry scones

A true British classic! They also taste amazing with blueberries or raspberries.

Find Marc at www.baketotheroots.de

Difficulty: Easy

Time: 15 min. preparation time, 20 min. baking time

Nutrition: Calories ca 530 / Protein 4g / Carbohydr. 92g / Fat 16g

Ingredients (8 servings)

150 g	cranberries (dried)
260 g	all-purpose flour
120 ml	milk
100 g	crème fraîche
1.25 tsp	vanilla extract (divided)
2 tbsp	baking powder
0.25 tsp	baking soda
100 g	sugar
0.5 tsp	salt
1	lemon (zest and juice)
1	orange (zest)
110 g	butter (cold)
130 g	confectioner’s sugar
	flour for work surface

Utensils

baking sheet, oven, standing mixer or hand mixer with dough hooks, fine grater, parchment paper, spatula, small bowl

Wine Tip

Black tea
To go with the scones, serve black tea the way they do in England, with a spot of milk and some sugar.

Step 1

Preheat oven to 200°C/400°F. In a small bowl, mix together the milk, crème fraîche, and part of the vanilla extract.

oven, small bowl

120 ml milk / 100 g crème fraîche / 1 tsp vanilla extract

Step 2

Add flour, baking powder, baking soda, sugar, salt as well as lemon and orange zest to a standing mixer. While mixer is running on low speed, add butter in small pieces until it is incorporated. Add milk and crème fraîche mixture and beat until combined.

standing mixer or hand mixer with dough hooks, fine grater

260 g all-purpose flour / 2 tbsp baking powder / 0.25 tsp baking soda / 100 g sugar / 0.5 tsp salt / 1 lemon (zest) / 1 orange

Step 3

Incorporate cranberries into dough.

spatula

150 g cranberries

Step 4

Transfer dough to floured work surface, spread out two fingers thick, and cut into triangular slices. Place each scone on a lined baking sheet and bake in preheated oven at 200°C/400°F for approx. 18 – 20 min. or until they are golden brown.

baking sheet, oven, parchment paper

flour for work surface

Step 5

Meanwhile, juice lemon and add part of the juice to a small bowl. To make the icing, add confectioner’s sugar and remaining vanilla extract. Mix to combine. Remove scones from oven and let cool. Drizzle icing over scones.

small bowl

2 tbsp lemon (juice) / 130 g confectioner’s sugar / 0.25 tsp vanilla extract