Ingredients
For the scones:
- 1 1/2 cups white spelt flour (Type 630) (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon pure vanilla powder
- 1/4 cup mascabado cane sugar (35 g)
- 1/2 cup unsalted butter, frozen and grated on a box grater (115 g)
- 1 large egg
- 90 ml buttermilk, plus more for brushing the tops of scones
- 1 teaspoon finely grated zest from an organic orange
- 100 g fresh cranberries (or frozen cranberries, not thawed)
For the orange glaze (optional):
- 1 cup powdered sugar, sifted (120 g)
- 2-3 tablespoons freshly squeezed orange juice
Instructions
- Preheat the oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt, vanilla, and sugar.
- Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers until uneven crumbs are formed and the mixture somewhat pebbly. (I use my hands to do this, working quickly so the butter remains cold).
- In a medium bowl, lightly beat the egg together with the buttermilk and orange zest.
- Add your cranberries to flour mixture and toss lightly to coat them in the dry ingredients (if using frozen berries, do not thaw!)
- Add the buttermilk mixture to the dry ingredients. Using a spatula, mix gently until JUST combined and everything is evenly moistened. Do not over mix (the dough will be thick, and a few cranberries may burst which is perfectly fine!).
- Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife or pastry cutter, cut the disc into 8 equal wedges (or 6 if you want larger scones).
- Place the scones on the prepared baking sheet, leaving at least 2-3 cm between them. Brush the tops of the scones with additional buttermilk.
- Transfer to the preheated oven, and bake for 12 to 14 minutes, until scones have risen and are lightly golden-brown. Transfer to a wire rack to cool.
If serving with glaze:
- In a small bowl, whisk together the icing sugar and just enough orange juice until it reaches the consistency of liquid honey. Using a teaspoon, drizzle a little glaze on top of the cooled scones. Otherwise, dig in an enjoy the cranberry scones while they are still warm!
Nutrition
Notes
- Once completely cool, store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- As a big cranberry fan, I often increase the amount of berries to 150 g, rather than 100 g.