Cranberry scones

Cranberry Scones Recipe - A Delicious UK Classic

Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Cranberry scones are a delightful treat that can be enjoyed for breakfast, brunch, or as a snack with a cup of tea. These scones are bursting with the tartness of cranberries and the citrusy flavor of orange peel, making them a perfect balance of sweet and tangy.

History

Scones originated in Scotland and are a traditional part of afternoon tea. The addition of cranberries to scones is a modern twist on the classic recipe, adding a burst of flavor and color to the traditional scone.

Ingredients

2.25 cups all-purpose flour
1 and 2 tbsp
0.33 cup granulated sugar
2 tsp granulated sugar
2 tbsp grated orange peel
2.25 tsp double-acting baking powder
0.5 tsp baking soda
0.5 cup reduce-calorie margarine
1 cup coarse chopped cranberries
0.25 cup currants
0.5 cup skim buttermilk
1 tsp vanilla extract

How to prepare

Using a fork, combine flour, sugar, orange peel, baking powder, and baking soda in a large bowl.
Cut in margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in cranberries and currants.
Add buttermilk and vanilla to the flour mixture and stir until combined (the mixture will be dry).
Form the dough into 2 equal balls.
Preheat the oven to 400°F (204°C).
Sprinkle a clean work surface with 1 tbsp of reserved flour.
On the floured surface, use your fingertips to work one-half of the dough into a 6-inch circle, about 0.5 inch thick.
Cut the circle into 6 equal wedges and place them on a nonstick baking sheet, leaving about 1 inch of space between each wedge.
Repeat the procedure using the remaining flour and dough. Bake until lightly browned, about 10 to 15 minutes.
Remove the scones from the baking sheet and let them cool on a wire rack.
Each serving provides: 1 fat, 1 bread, 0.25 fruit, 35 optional per serving: 190 mg sodium, 0 mg cholesterol.

Variations

You can add chopped nuts or white chocolate chips to the dough for added texture and flavor.
Try using different types of dried fruit, such as raisins or apricots, in place of the cranberries.

Cooking Tips & Tricks

Be sure to use cold margarine when cutting it into the flour mixture to ensure a flaky texture.

- Do not overmix the dough, as this can result in tough scones.

- For extra flavor, you can add a sprinkle of sugar on top of the scones before baking.

Serving Suggestions

Cranberry scones are best served warm with a dollop of clotted cream or jam. They pair well with a cup of hot tea or coffee.

Cooking Techniques

The key to making light and flaky scones is to handle the dough as little as possible. Be gentle when mixing the ingredients and patting out the dough.

Ingredient Substitutions

If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Make Ahead Tips

You can prepare the dough for cranberry scones ahead of time and freeze it. When ready to bake, simply thaw the dough in the refrigerator overnight and bake as directed.

Presentation Ideas

Serve cranberry scones on a decorative platter with fresh berries and a sprig of mint for a beautiful presentation.

Pairing Recommendations

Cranberry scones pair well with a variety of beverages, including tea, coffee, or hot chocolate. They also go well with a glass of sparkling wine for a special occasion.

Storage and Reheating Instructions

Cranberry scones can be stored in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of cranberry scones contains approximately 200 calories.

Carbohydrates

Each serving of cranberry scones contains approximately 30 grams of carbohydrates.

Fats

Each serving of cranberry scones contains approximately 8 grams of fat.

Proteins

Each serving of cranberry scones contains approximately 3 grams of protein.

Vitamins and minerals

Cranberry scones are a good source of vitamin C, thanks to the cranberries. They also contain iron, calcium, and vitamin A.

Alergens

Cranberry scones contain wheat and dairy. They can be made gluten-free by using a gluten-free flour blend and dairy-free by using a plant-based milk.

Summary

Cranberry scones are a delicious treat that is relatively low in calories and fat. They are a good source of carbohydrates and provide a small amount of protein.

Summary

Cranberry scones are a delicious and versatile treat that can be enjoyed for breakfast, brunch, or as a snack. With their tangy cranberries and citrusy orange peel, these scones are sure to be a hit with family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was back in the early 1970s when I was just a young girl living in a small town in England. My grandmother, whom I lovingly called Nana, was known far and wide for her delicious baked goods. She had a knack for creating the most mouthwatering treats, and I was always in awe of her culinary skills.

One crisp autumn day, Nana invited me into her cozy kitchen to help her with her latest creation – cranberry scones. As soon as I walked in, the sweet and tangy scent of fresh cranberries filled the air, making my mouth water in anticipation. Nana had a mischievous twinkle in her eye as she handed me a bowl of plump, ruby-red cranberries and instructed me to start chopping them into small pieces.

As I carefully diced the cranberries, Nana regaled me with the story of how she had first learned to make cranberry scones. It was during a visit to her dear friend Mrs. Jenkins, who lived in the neighboring village. Mrs. Jenkins was known for her exquisite baking skills, and Nana had always admired her ability to effortlessly whip up the most delectable treats.

During their visit, Mrs. Jenkins had graciously shared her secret recipe for cranberry scones with Nana. With a twinkle in her eye, Mrs. Jenkins had explained that the key to making the perfect scones was to use the freshest ingredients and to handle the dough with care. Nana had taken Mrs. Jenkins' advice to heart and had spent countless hours perfecting her own version of the recipe.

As I finished chopping the cranberries, Nana took over and deftly mixed them into the scone dough. With a practiced hand, she shaped the dough into perfect rounds and brushed the tops with a glaze of melted butter and sugar. As she slid the scones into the oven, the kitchen filled with the intoxicating aroma of baking cranberries and buttery pastry.

After what seemed like an eternity, the scones were finally ready. Nana carefully removed them from the oven and arranged them on a delicate china plate. The scones were a beautiful golden-brown color, studded with glistening cranberries and topped with a perfectly crisp glaze. I could hardly contain my excitement as Nana handed me a warm scone and a dollop of clotted cream.

As I took my first bite, I was transported to a world of pure bliss. The scone was tender and flaky, with bursts of tart cranberry and a hint of sweetness from the glaze. The combination of flavors was nothing short of perfection, and I knew in that moment that I had to learn how to make these scones for myself.

Over the years, I have lovingly perfected Nana's recipe for cranberry scones, adding my own little twists and tweaks along the way. I have shared the recipe with friends and family, who have all marveled at the deliciousness of these little treats. Each time I bake a batch of cranberry scones, I am reminded of that special day in Nana's kitchen, chopping cranberries and soaking in her wisdom.

As I sit here now, savoring a warm cranberry scone with a cup of steaming tea, I can't help but feel grateful for the memories and traditions that Nana passed down to me. The recipe for cranberry scones will always hold a special place in my heart, a reminder of the love and care that went into creating each batch. And as I take another bite, I can't help but smile, knowing that Nana's legacy lives on in every delicious bite.