Cranberry and Orange Scones

A community recipe by Agatha

Not tested or verified by Nigella.com

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Introduction

The combination of orange, cranberry and a hint of clove is especially nice in the fall and winter months.

Ingredients

Serves: 10-12

1 handful dried cranberries
½ cup fresh orange juice
2 tablespoons orange zest
1½ cups all-purpose flour
1½ tablespoons sugar (plus extra for sprinkling)
1 teaspoon baking powder
1 pinch of salt
¼ teaspoon ground cloves
7 tablespoons butter (cut into small pieces)
1 lightly beaten egg

Method

Cranberry and Orange Scones is a community recipe submitted by Agatha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 400 F. Soak the dried cranberries in the orange juice for about 10 minutes. Drain the cranberries, reserving the liquid. Chop the cranberries roughly (don't pulverize them) and reserve.

Using a fork, combine the flour, sugar, baking powder, cloves and salt. Cut the butter into the dry ingredients. Use a pastry blender or a food processor (use on-off pulses, don't over-work the dough.). Add the egg and combine well. Don't overwork the dough! Add the zest, cranberries and 3 tablespoons of the reserved juice. Mix only until a soft dough forms. Add more juice if the dough is too dry.

Knead no more than 8-10 times. The dough is soft, light and very pliable, but will toughen if you over-work it. Roll out on a lightly-floured surface to a thickness of 1/2 inch. Use a two-inch round cutter for 10-12 scones.

Place the scones on an ungreased baking sheet with sides barely touching. Sprinkle with sugar, if you like. Bake for 12-15 minutes. Let cool 5-10 minutes, but serve warm for best flavour.

Additional Information

You can let them cool completely and then put them in an airtight container. They will not keep this way more than two days. Makes about 10 or 12 2 inch scones.