Coronation recipe: Orange & Cranberry Scones

Whether planning a street party or get together for the Coronation or just having friends over for an al fresco lunch / dinner this summer, London Mums have sourced some really tasty recipes. This recipe for Orange & Cranberry Scones is courtesy of Jana Fritzsche, Nutritional Chef Classes for UK Healthy Living and Ageing Platform Goldster. Not only Jana’s recipes are all fit for a King, but they are Greek influenced, paying homage to King Charles III Greek heritage.

Orange & Cranberry Scones

Orange & Cranberry Scones

 

Ingredients

  • 2 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or mascarpone
  • 2 large eggs divided, use 1 for egg wash
  • 1 1/2 Tbsp grated fresh orange zest
  • 1 tsp pure vanilla extract 
  • 2/3 cup sweetened dried cranberries
  • 3 tbsp sliced almonds roughly broken
  • 2 tbsp granulated sugar

 

Orange Glaze: (Optional)

  • 1 cup powdered sugar
  • 1 tsp freshly grated orange zest
  • 2 Tbsp juice from orange

 

Method:

  • Preheat the oven to 190C (gas mark 5). Line a large baking sheet with baking paper. Set aside
  • In a medium-size mixing bowl use a whisk to sift together the flour, sugar baking powder, baking soda and salt. 
  • Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in cranberries until evenly distributed. Make a well in the centre. 
  • Whisk together sour cream. heavy cream, 1 egg, zest and vanilla. Add to dry ingredients. Gradually mix into dry ingredients until fully moistened. 
  • Turn the dough out onto a non-stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into a circle that is about 1 inch thick.
  • Use a sharp knife dipped in flour to cut into wedges. Beat together remaining egg with 1 Tbsp water. Brush tops and sprinkle with almonds and turbinado sugar.
  • Bake for 20-22 minutes or until golden. Serve warm with fresh whipped cream and orange marmalade.

 

To make glaze: Mix he powdered sugar, orange zest and fresh orange juice together in a bowl or jug. Add juice 1 Tbsp at a time until you reach the desired consistency. Drizzle over the warm scones just before serving, if desired.

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