Slightly sweeter than the original British version, these scones (tea cookies) are suitable to serve on their own as well, without any addition of cream and jam, but not that sweet to make such an addition unwelcome :D
Packed full of warm fall and winter flavors (tangy fresh cranberries, crunchy walnuts, orange peel, golden saffron and cinnamon, they make a lovely snack, breakfast, treat and so on. Enjoy.
We had some extra fresh cranberries on hand and were out of desserts, so we wanted something easy to make and fast and this opportunity presented itself right on time (especially given the fact that lately, overfed with the whole cupcake drama, I've been quite passionate about the noble scones' history). :)
Recipe slightly adapted from here.
Last year: Zucchini and caraway salad with parsley and lemon cream salad.
Ingredients (makes 12 pieces):
- 170 g butter
- 375 g flour
- 110 g sugar
- 1 tablespoon baking powder
- 200 ml buttermilk
- 70 g chopped walnuts
- 100 g raw cranberries
- 2 teaspoons grated orange zest
- pinch of yellow saffron
- 1 tablespoon milk
- 1 tablespoon powder sugar
- 1/4 tablespoon cinnamon
Preheat oven to 200 degrees C. Lightly chop the cranberries (we cut them in half) and crush the walnuts (not too finely if you want the scones to pack a good crunch):
Mix the flour, baking powder, saffron and butter into a crumbly pre-dough.
Add the sugar and orange zest and mix more. Add the buttermilk and work into a proper dough. Pour the fruit and nut pieces into it and mix well:
Line a baking tray with baking paper and mold 12 round scones out of the dough (you can use a large glass to cut them from the rolled-out dough or just use your hands like I did :) ):
Mix the glazing ingredients in a small recipient and brush the scones with it:
Put in the pre-heated oven and bake for 15 minutes or until lightly browned. They won't overgrow so you don't need to leave too much space between them. Take out, allow to cool a it and dig in! :)
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