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Easy orange & cranberry scones

July 26, 2015
by Chelsea Winter
cranberry scones, cream and lemonade scones, easy scone recipe, lemonade cream scones, orange and cranberry scone recipe, scone recipe
9 Comments

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Orange & cranberry scones

Orange & cranberry scones with sticky cranberry jam

These light, fluffy scones are amazingly quick and easy to make using a minimum of utensils – and blimey, they are beautiful! With every bite you’re hit with the gorgeous flavour of fresh oranges and delicious little chewy bites of tangy cranberry. This recipe couldn’t be simpler – one mixing bowl is all you need. The trick is to handle the dough as little as possible. The more you mix, prod and knead the dough, the tougher the scones will be. For the softest, lightest scones that melt in your mouth, you only want only the bare minimum of handling.

Ingredients

Scones
3 cups self-raising flour
1 cup full cream
1 cup standard lemonade
50g butter, melted
4 oranges (organic if your budget permits)
2 tsp vanilla paste or essence
1 ½ cups dried cranberries

Sticky cranberry jam
1 x 275g jar cranberry sauce
¼ cup sugar
¼ cup juice from the oranges
¼ tsp mixed spice
1 tsp lemon juice

Method

Scones
Preheat the oven to 200c conventional bake and line one large (or 2 smaller) baking trays with baking paper. Set the oven racks in the middle of the oven.

Wash the oranges under hot water. Zest them and mix the zest in a small bowl with the Craisins. Juice the oranges so you have about ¼ a cup, and keep for the jam later.

Sift the flour into a large mixing bowl and make a large well in the centre with your fingers. Pour the cream, lemonade and melted butter into the well. Add the Craisins, vanilla and orange zest (scrape all the zest out with a spatula), then use a butter knife to gently stir the mixture in circles until it comes together to form a rough, wet dough. It doesn’t need to be perfectly mixed yet.

Lightly dust a clean benchtop with flour and tip the dough out on to it. Flour your hands and very gently knead the dough a few times so it just comes together into into a smooth dough. Press down to in to a circle about 3-4cm high.

Use a cutter about 6-7cm to cut circles from the dough (or cut with a sharp knife). Try and cut straight down to get as clean a cut as possible – don’t swivel it sideways or mess up the sides too much, as this can affect the way the scones rise. I find it helps to run the cutter (or knife) under hot water before each cut.

Place the scones 4cm apart the baking tray. Bake in the oven for 16 minutes until just turning golden on top. Remove from the oven and cool on a wire rack. Serve warm or cool with lashings of cream (or butter, mascarpone, crème fraîche) and the sticky cranberry jam (see below).

Store in an airtight container once cooled. After a day, they need a quick zap in the microwave before eating.

Jam
Place all the ingredients in a small saucepan and simmer for about 10 minutes over a medium-low heat until thick and jammy (it will thicken more as it cools).

About the Author
These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
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9 Comments
  1. Valerie Ritchie August 10, 2015 at 7:25 am Reply
    Oh so Lovely;-)
  2. Annelies February 2, 2016 at 9:23 am Reply
    So delicious. Now my go to for morning teas. I put the jam together to simmer while I make the scones and add more mixed spice. Always so so good
  3. Caraline Howden September 3, 2016 at 12:18 am Reply
    Wow someone that actually knows scones do not have eggs. I might just try this recipe. Too many put eggs in them and it really spoils the choice for those who are allergic to eggs as I am. Biscuits with eggs too. Means when we go out for lunch, which isn't often as there is no choices for me. Most places wont make something for me. Its very hard. So I will stay at home or come home to have what I want. thanks for sharing the recipe Chelsea. I have a question do you have any recipe books for people with allergies, like gluten, and egg free, that is also oats free.
  4. Luanne November 28, 2016 at 3:49 am Reply
    Sooooooo yum thanks for this recipe!
  5. Amanda Bohanna January 2, 2017 at 9:05 am Reply
    After trying a scone recipe and it failing on me, I decided to try your recipe online. It is easy and delicious! Thank you Chelsea!
  6. Sarah January 21, 2017 at 1:40 am Reply
    Hi, I am intolerant to cream. Can it be substituted for something else?
    • Chelsea Winter February 26, 2017 at 8:07 pm Reply
      A nice greek yogurt?
  7. Carolyn Blackmore January 2, 2018 at 8:17 am Reply
    Hi Chelsea I am wanting to make these for a high tea birthday can I frezzer them for a week and defrost on the day I need them? Thanks
    • Chelsea Winter March 7, 2018 at 12:57 am Reply
      I would make them fresh :)

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