I am that person. The one in a restaurant who looks at the dessert menu first before deciding whether or not to order a starter. I am the person who would much rather have a chocolate bar over a packet of crisps, sorry chips.
Yes, I have a sweet tooth, to which my waistline can attest, and I put it down to my genes. For example, my dad could polish off half a packet of digestive biscuits in one sitting, but he could also cycle for miles on end so that he worked them off again!
Throughout my childhood, I loved to visit my Granny’s house as there would inevitably be the chance to lick the spoon clean, god forbid nowadays, of some kind of raw cake mixture. (BTW I survived just fine!) She would always have drop scones, griddle scones, cherry cake, tea cake or shortbread on hand in a tin in the larder. The first two of which were mouth-wateringly delicious, especially with her home-made Bramble Jelly, something that I have yet to attempt to make.
So if you invite me to a potluck, or if I’m popping round to friends, I am likely going to be the one bringing something sweet – brownies, cupcakes, muffins, apple pies – you get my drift. (Good job I don’t have many gluten free friends!)
When my husband was away recently I found myself at a loose end and what better thing to do than make something? For this particular occasion I decided that scones seemed like a good idea so set off in search of the perfect recipe – Pinterest is great tool for research! I happened upon this one for Cranberry Orange Scones which looked like they might go particularly well with a cup of tea while catching up with a friend. And they did! Soft, fluffy and buttery with the perfect hint of orange (I had even added a bit more than suggested in the recipe), chewy cranberries and, actually, not overly sweet.
Now that I have this recipe tested I should be able to take the basic recipe and create my own flavours. As they say, practise makes perfect!
Ingredients for the scones:
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tbsp grated orange zest (from 1/2 orange)
- 1/2 cup (1 stick) cold butter, cut into chunks
- 2 large eggs, lightly beaten
- 1/2 cup heavy whipping cream + 1 tbsp to brush the top
- 3/4 cup dried cranberries
- 1 tbsp coarse/raw sugar to sprinkle the top, optional
Ingredients for the glaze:
- 2/3 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice
How to make:
Makes 12. Preheat oven to 400˚F and line a large baking sheet with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder, salt and grated orange zest. Add the butter pieces and use a pastry cutter (or 2 knives, or hands like I did) to cut the butter into the mixture until you have coarse pea-sized crumbs.
- Toss in the dried cranberries and stir gently to combine. Make a well in the centre and set aside.
- In a medium bowl, whisk together the eggs and 1/2 cup of heavy cream. Pour the egg mixture into the flour mixture and use a spatula to stir until just moistened.
- Turn the dough out onto a generously floured surface and pull it together into a round disk, about 3/4″ thick. (Note – it doesn’t have to be perfect, in fact it looks more home-made when uneven and rough looking!)
- Cut the disk into 12 equal wedges and pull apart slightly. Brush the tops of scones with 1 tbsp of heavy cream and sprinkle the top with raw sugar, if desired.
- Bake for 15-17 minutes until golden.
- Place the scones on a wire cooling rack and let cool for 15 minutes.
- Whisk together the powdered sugar and the freshly squeezed orange juice, adding more or less for desired thickness, and then drizzle over cranberry scones.
- Eat and enjoy!