Mothers day is coming up this Sunday and what better way to spoil the women that brought you into the world than baking her something delicious. These cranberry and orange scones are super easy and very quick to make, so will be perfect for tea or as 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. I made these using Lurpak butter which makes them extra special.
Lurpak is known for some of the most incredible food styling and filming for their commercials. They are a visual feast and often used as a benchmark when I’m briefed to do a tabletop shoot. Their Instagram page is pretty drool-worthy it has to be said. This is #foodporn to the max.
Tips on how to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten 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 preheating.
- 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 slicing into 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 really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
*notes~ 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
- 2 cups flour
- 1/3 cup sugar + and extra Tbsp for sprinkling
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t 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
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 the oven with lashings of Lurpak salted butter
*This post is proudly sponsored by the delicious Lurpak butter
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