There’s nothing more delicious than a soft warm scone slathered with just-melting butter but if you want to give your scones a Christmas twist, orange and cranberry makes the perfect flavour.
If you’re looking for something easy to eat on Christmas Day morning (or frankly any morning when you’re in need of a little pick-me-up) these scones are a real treat and are easy to make.
The entire mix can be made the day before so all you need to do is whack them in the oven in the morning for 10 minutes. Or bake them the day before and gently warm them up for a few minutes before serving accompanied by butter, jam and whatever topping you fancy (lemon curd works a treat).
The scones can also be frozen and defrosted whenever you feel in the need for one.
350g self raising flour
1tsp baking powder
85g unsalted butter
A pinch of salt
100g dried cranberries
The zest of one orange
A squeeze of lemon juice
How to make…
Preheat your oven to 220C/200fan and put two baking trays in.
Measure out the flour , baking powder and salt and mix the dry ingredients together.
Cut the butter (cold from the fridge) into small cubes and throw into the flour mixture. Then use your fingertips to rub the butter into the flour until the mixture look like breadcrumbs.
If it gets too hot at any point and starts sticking pop the whole thing back in the fridge for a few minutes.
When you have a breadcrumb texture, mix in the cranberries and orange zest and mix again.
Make a well in the middle of the dry mixture and add the milk and lemon juice. Using a metal spoon stir everything together until it looks like wet dough and then get your hands involved.
Bring the mixture together into a rough dough and then put it into a floured work surface. Gently roll the mixture out until it’s around 3cm in depth and then cut out your scones.
I tend to use a straight cutter and I prefer smaller scones so have used a little one but feel free to go for a larger cutter or any shape you prefer.
Take the trays out of the oven and place your scones on them. Brush them lightly with milk for a glaze and then pop them back in the oven for 10 minutes.
Once they’re done let them cool slightly before slathering with butter, cream, jam or whatever takes your fancy.