These cranberry and orange scones are super easy and very quick to make. Perfect for tea or breakfast ‘pudding’. I know this might not be a thing in your life, but it really should be. A little sweet treat at the end of a lazy weekend breakfast.

Ingredinets to make quick and easy cranberry & orange scones

Lurpak is known for some of the most incredible food styling and filming for its commercials. They are a visual feast and are often used as a benchmark when I’m briefed to do a tabletop shoot.

Quick and easy cranberry & orange scones

Tips on how to make perfect scones:

Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
Make scones by hand and work on a cool surface, such as marble, if possible.
Allow the scones to rest in the fridge for 20 minutes while the oven is preheated.
Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
Flour your knife, cookie, or pastry cutter before cutting and slicing the scones. This makes the pastry drag less as you cut down, which helps it rise in the oven.
If you are going to egg wash the top to get a more golden colour, don’t egg wash the sides of the scone.
If you want high scones, don’t flatten the dough too much before cutting. Keep it quite thick to start with.

Tip: These scones are best the day they’re baked, but will still taste great the next day, lightly toasted.

*Note – if you use salted butter, reduce the addition of salt to ¼ tsp

The cranberries give the scones a lovely sweet edge and the orange zest a fruity note, so no jam is necessary here. You just need to add a good spread of butter, and you are winning. The Lurpak salted butter is best for this.

Recipe – makes 8 large scones

Prep Time:15

Cook Time:20

Ingredients

2 cups flour
1/3 cup sugar + an extra Tbsp for sprinkling
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbls Lurpak butter 1 stick or 113gm (cold or frozen)
3/4 cup dried cranberries
zest of 1 orange
1/2 cup milk
1 large free-range egg

Instructions

Preheat your oven to 400F / 200C.
By hand, mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb. Stir in dried cranberries and the zest.
In another bowl, whisk the milk and egg until smooth.
Using a fork, stir egg/milk mixture into flour mixture until a dough forms.
Empty the dough onto a well-floured surface and knead briefly so that it comes together. Pat down to form a large flattened disk. Using a sharp-floured knife or pastry cutter cut the dough into 8 triangles. Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
Bake for about 15 – 20 minutes until golden brown.
Serve this warm out of the oven with lashings of Lurpak salted butter