Showing posts with label Teatime. Show all posts
Showing posts with label Teatime. Show all posts
There’s something magical about a scone that brings together bright citrus, tart berries, and rich cream, and these Orange, Cranberry & Cream Scones do exactly that. They’re tender, fragrant, and just sweet enough — the kind of bake that feels perfect for a slow morning, a cozy afternoon treat, or a special addition to a brunch table. Fresh orange zest lifts every bite, while cranberries add little pops of color and tang, making these scones as pretty as they are delicious.
This small‑batch recipe comes together quickly with simple pantry ingredients, and the cream keeps the crumb wonderfully soft without any fuss. If you love a scone that tastes like sunshine with a hint of festive charm, you’re going to adore these.
I am no stranger to Scones here in the English Kitchen having successfully baked about a bazillion of them over the years! I have baked everything from the classic English Scone to the zany, and a whole bunch in between.
IS IT SC-ON OR SC-OWN?
There has been much debate through the years on the proper pronunciation of the word, and sometimes very heated. I think wars have been fought over less. Even the late Queen weighed in on the matter. The simple fact is neither is wrong and has more to say about where you are from than anything else. A rose by any other name and all that, what does it matter. They are delicious either way!
Scones are closer to a pastry than a bread. They contain no yeast and are put together in a very similar way, with almost identical ingredients. What differs is the ratio of fat to flour, with pastry using more. Also Scones will use either a leavening such as baking powder or self-raising flour, whereas typically a pastry will use none.
These Orange, Cranberry & Cream scones are a particular favorite of mine. They are delightfully light and flaky, with just the right amount of dried cranberries and a hint of orange zest. I like to dress them up with a sweet glaze for special occasions, and of course, they are beautiful served with hot cups of tea (black or herbal), sweet jam, and copious amounts of clotted cream. They ALWAYS go down a real treat!
INGREDIENTS NEEDED
TO MAKE
ORANGE, CRANBERRY & CREAM SCONES
There is nothing too complicated in these.
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
NOTES ON INGREDIENTS
- Do not use self rising flour. The measures for the leavening will be off if you do.
- That is the correct amount of baking powder and sugar.
- I like to chop the cranberries so that they are somewhere between the size of a currant and a raisin.
- I use a micro-plane zester to zest the citrus.
- Make sure your butter and cream are both very cold. I used unsalted butter and whipping cream.
HOW TO MAKE
ORANGE, CRANBERY & CREAM SCONES
These are not at all difficult to make.
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside. (I always line my pans with baking paper. This helps them not to stick and allows for easy removal.)
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. (Use a snapping motion with your fingers. This works beautifully.)
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary. (You want a soft dough that is pliable but not sticky.)
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick. (I use my hands for this, but you can also use a rolling pin.)
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool. (A bit of air circulating around them makes for an even rise and a scone with crisp edges.)
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
CAN THESE BE FROZEN?
You can absolutely freeze these, either before baking (see above) or after baking. Place in a single layer in an airtight container. Label, date and freeze for up to three months.
A FEW MORE SWEET SCONE RECIPES TO ENJOY
Who doesn't love a good scone. Here are a few others that we enjoy! I think you will too!
CLASSIC ENGLISH SCONES - A complete tutorial. These Classic English Scones are everything a proper cream‑tea treat should be — beautifully risen, lightly crisp on the outside, and tender as a cloud within. Made with simple pantry ingredients and a gentle hand, they bake up into golden little pillows just begging to be split open while still warm. Add a generous smear of butter, a dollop of jam, or a billowy spoonful of clotted cream, and you have the kind of timeless comfort that never goes out of style. Whether you’re hosting afternoon tea or simply treating yourself, these scones bring a touch of British tradition to your table in the most delicious way.
CHERRY & VANILLA SCONES - These are the kind of everyday teatime treat that feels wonderfully nostalgic — simple ingredients, a soft crumb, and plenty of sweet cherry jewels in every bite. Made with self‑raising flour, cold butter, milk, and a splash of vanilla, they bake up light, tender, and sturdy enough to split and spread with cold butter without crumbling, A generous amount of glace cherries are folded through the dough — bright, sweet, and scattered throughout so every scone feels like a little celebration. Adapted from a National Trust recipe, these scones have that charming, traditional feel — unfussy, comforting, and perfect for a quiet morning, an afternoon pick‑me‑up, or a simple teatime spread.
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Yield: Makes 9
Orange, Cranberry & Cream Scones
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Tender, flaky and delicious. You don't get a much better scone than this one!
Ingredients
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs.
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary.
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick.
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool.
Notes
You can add an optional glaze if you wish. Just whisk together 1/2 cup (65g) sifted icing sugar with enough milk to make a thin drizzle and flick it over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Warm Blueberry & Almond Muffins (Moist Buttermilk Muffins Loaded with Fresh Blueberries)
Saturday, 9 May 2026
There’s something extra special about a weekend breakfast, and these Warm Blueberry & Almond Muffins are exactly the kind of treat that makes slow mornings feel worth savoring. Bursting with juicy blueberries and enriched with the gentle sweetness of ground almonds, these muffins bake up tender, moist, and wonderfully aromatic—thanks to a hint of warm spice that fills the kitchen the moment they hit the oven.
Made with buttermilk for softness and topped with a delicate sprinkle of chopped almonds for crunch, they strike that perfect balance between wholesome and indulgent. Whether you enjoy them warm with a cup of tea or tuck one into your hand as you head out for a country walk, these muffins are simple to make, comforting to eat, and just right for those moments when you want something a little special.
If you love blueberry bakes as much as I do, this small effort delivers big rewards—sweet, jammy berries, a tender crumb, and a muffin that tastes like a hug. Let’s bake a batch together.
I know I don't work full time anymore and I don't really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend.
On the weekend I do like to do and enjoy a few things that I normally wouldn't during the rest of the week. Once in a blue moon treats, etc. Most Saturdays I like to make myself a little something special to enjoy for my breakfast. I am not really an egg for breakfast kind of a person, but give me cake or a muffin, and I am in!
I especially love these Blueberry and Almond Muffins. They are meant to be served warm. (That doesn't stop me from enjoying them cold! They are pretty tasty either way.) Moist with buttermilk deliciousness, and lightly spiced with mixed spice . . . that lovely combination of warm baking spices that makes all baked goodies taste that little bit more scrumptious.
Generously stuffed with fresh berries that get almost jammy and even sweeter with the baking. They have a lovely almond flavor . . . both through the use of ground almonds in the batter and through the crunchy sprinkle of chopped almonds that you sprinkle over top before baking.
I was almost tempted to drizzle a lemon glaze over top . . . but then I thought . . . why mess with perfection. These are wonderfully tasty just as they are!
INGREDIENTS NEEDED
TO MAKE
BLUEBERRY & ALMOND MUFFINS
There is nothing complicated about these tasty muffins!
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
NOTES ON INGREDIENTS
- Don't be tempted to use self-rising flour. The leavening amounts will be off.
- I have added instructions on making your own mixed spice in the recipe notes. Alternately you could use apple pie or pumpkin spice.
- Use ground unbleached almonds or almond flour.
- In the U.K. use caster sugar.
- You can easily make a good buttermilk substitute by whisking together equal parts of plain full fat yogurt and milk, or full fat sour cream and milk to make up the full amount.
- I used salted butter.
- You can use frozen berries if you wish, but do not thaw them out first.
HOW TO MAKE BLUEBERRY AND ALMOND MUFFINS
As some would say, it's not rocket science!
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside. (You could alternately really butter the muffin tin well.)
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar. (I use a small wire whisk for this.)
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries. (If using frozen berries, do not thaw them out first. Do not overmix as that will toughen your muffins.)
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full. (Don't overfill.)
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown. (They should be well risen and the tops should spring back when lightly touched. A toothpick inserted in the center of one should come out clean.)
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
HINTS AND TIPS FOR GREAT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
CAN THIS RECIPE BE HALVED?
Yes, you can absolutely halve this recipe. Simply divide all of the ingredients by two and bake in a 6 cup muffin tin. Bake times will remain the same. (This is much easier done using the weight measures rather than the cup. Also it would be 1/2 of the beaten egg.)
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
These muffins are best eaten on the day as they are relatively low in fat and contain fresh fruit. They are very easy to freeze however. See above.
A FEW MORE
MUFFIN RECIPES TO ENJOY
We love muffin recipes in this house. Here are a few more tasty muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
Pin this recipe to your Muffin, Teatime, Blueberry and Breakfast Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 12 medium muffins
Blueberry & Almond Muffins
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quick and easy to prepare for a weekend breakfast or brunch. Especially lovely served warm with a hot drink, or cold orange juice.
Ingredients
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside.
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar.
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries.
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full.
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown.
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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