Cranberry & Clementine Scones

This recipe is based on my fruit scone recipe just updated to be a bit festive. I love using dried cranberries in my recipes and with this scone I paired them with clementines and a touch of cinnamon.

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!

They are delicious served warm with just butter or for something more indulgent you can add clementine curd and clotted cream! Christmas is all about indulgence so why not!!!!

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Preheat the oven to 220°C (200°C fan), then line a baking tray with baking parchment.

In a large bowl weigh out the flour, baking powder and butter.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add the sugar, cinnamon, clementine zest, cranberries, egg and around 55ml of buttermilk to the dry ingredients. Mix together with a knife.

Using your hands, bring together to form a soft but not sticky ball of dough. If the dough is dry add more buttermilk as needed.

Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thick. Cut out six scones with a 6cm round cutter.

Place the scones on the lined baking tray and brush with any remaining buttermilk or use an egg wash.

Bake for 12-15 minutes until golden brown.

Cranberry & Clementine Scones

Sarah's servings: 6

Sarah's skill: Easy

Baking time: 12-15 minutes

INGREDIENTS

230g self-raising flour

1 tsp baking powder

40g unsalted butter, cold

40g caster sugar

½ tsp ground cinnamon

2 clementines, zested

50g dried cranberries

1 large egg

75ml buttermilk

METHOD

1. Preheat the oven to 220°C (200°C fan).

2. Line a baking tray with baking parchment.

3. In a large bowl weigh out the flour, baking powder and butter.

4. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

5. Add the sugar, cinnamon, clementine zest, cranberries, egg and around 55ml of buttermilk to the dry ingredients. Mix together with a knife.

6. Using your hands, bring together to form a soft but not sticky ball of dough. If the dough is dry add more buttermilk as needed.

7. Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thick. Cut out six scones with a 6cm round cutter.

8. Place the scones on the lined baking tray and brush with any remaining buttermilk or use an egg wash.

9. Bake for 12-15 minutes until golden brown.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

Makes approx 6 scones with a 6 cm cutter.

You could use an orange if you don’t have clementines.