If you know you have a tough week ahead of you then you need to make these scones for your breakfasts. These are soooo good having one is like being on vacations. The best part of these orange and cranberry scones is that they don’t need yeast son it’s a complication-free little bread. I gave the ones I made to some friends and they were extremely happy the 3 days they lasted in their home haha.
Here’s an idea for you if you’re have a breakfast with friends or family. You can make the dough for the scones the night before so in the morning all you have to do is roll it out, cut it and take it to the oven. That way you have freshly baked bread to take to your breakfast or to have people over.
My favourite way of eating these scones is with butter. Oh and also, if you have some honey then do the butter and honey combo which is a killer one.
Since these don’t have yeast but baking powder they’re a bit dense. The advantage of this is that when they are a few days old and go a bit tough you can microwave them for 20 seconds and they go back to their original texture. If you do that with yeasted bread they go quite chewy.
If you can’t get dried cranberries you can replace them with raisins or even don’t add them if you don’t like them. Dried blueberries also work incredibly.
- 500 g all purpose flour
- 80 g sugar
- 2 tbsp baking powder
- 1 tsp salt
- 160 g unsalted butter, cold and cut in cubes
- 2 oranges, zest
- 50 g dried cranberries
- 100 ml milk (it can be skimmed)
- 140 ml fresh orange juice
- Put the flour, sugar, baking powder, salt and butter in a bowl. Pinch the butter with your fingers mixing it with the rest of the ingredients until you get a texture that looks like wet sand and there are no large lumps of butter. If you feel that your hands are always really warm you might want to hold an ice cube for a while before you do this. This step can also be done in a food processor.
- Add the zest from the 2 oranges and also the milk and orange juice. Mix with a spatula until it doesn't help anymore.
- Finish with the cranberries and make sure it's nicely mixed by using your hands. Don't knead though! We're just making sure everything is incorporated. If you knead it will turn tough.
- Wrap in cling film (flatten out the dough, don't make a ball) and take to the fridge for 30min.
- Take it out and roll it out on a floured surface until it's 3cm thick (it's quite thick!).
- Cut them however you like: triangles, circles, hearts, etc. When you're bringing the dough together to stretch it again make sure you mix it nicely before you do. This dough is quite flaky so it's a bit stubborn when you're trying to mix it and wants to divide up again.
- Take to a preheated oven in a baking tray with baking paper or silpat for 20-30min or until golden.