Showing posts with label scones. Show all posts
Showing posts with label scones. 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.
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These Cheese & Marmite Scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats.
They come together quickly with simple ingredients and bake into golden, cheesy rounds that are delicious warm with butter. Whether you’re a Marmite lover or simply enjoy savory baking, this easy recipe makes a flavorful, wholesome scone ideal for lunchboxes, picnics, or cozy afternoon snacks.
Marmite is one of Great Britain's most Iconic condiments/spreads. It is renowned for dividing the nation between lovers and haters. It does have rather a strong flavor on it's own, so I can totally see people not liking it in it's natural state. Its a by-product of beer-brewing and has a very distinct and salty savory flavor that can be quite over-powering unless you are rather judicious in your use of it.
It really is a love it or loathe it type of thing. Many people enjoy it just spread on buttered bread. Myself, I have never quite warmed up to the idea of simply spreading it on bread, although I do quite enjoy it cooked into things. I like to add it to stews and things where it adds a lovely depth of flavor.
The way that I enjoy marmite most is in cooked and baked things. To me that is where it's unique flavor really shines.
Spaghetti with Marmite is one of my favorite things to eat, and at Christmas I enjoy Twiglets, which are like marmite flavored wheat sticks. They are also a love it or loath it thing.
This recipe I am sharing today is for a savory scone as opposed to a sweet scone. Flaky and rich these are perfectly at home served as is spread with butter, or served along side a delicious soup or salad. I also really enjoy them with a bit of cheese and pickle.
INGREDIENTS NEEDED
TO MAKE
CHEESE & MARMITE SCONES
Other than the Marmite, everything for these delicious scones is pretty standard.
- 140g self raising flour (1 cup)
- 140g wholemeal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
You can easily make your own self-rising flour. For every cup of flour needed, whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up four cups at a time. You can store it in the freezer and it will keep for quite a while.
Whole meal flour is whole wheat flour.
I use salted butter as that is all I keep in my home. It usually works out quite well for me and if I have a recipe where I am concerned about salt content, I simply cut back on the salt required as per the recipe.
Use a nice, quality, well flavored sharp cheddar cheese for this recipe. I used Coastal Cheddar which I can buy at my local Sobey's store. It is also available in Costco. Its a lovely British cheddar.
I tell you all about marmite in the Questions Answered section below along with any substitutions that you could use. It is readily available online through Amazon in most areas however.
If you don't have any Greek yogurt you could also use sour cream in it's place.
HOW TO MAKE
CHEESE & MARMITE SCONES
These are not exceptionally difficult to make. Follow the directions and you will be okay! When in doubt follow my hints and tips for making scones as outlined below.
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, whole meal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the center. (You can also rub the butter into the flour in a food processor. Dump in the flour mixture, along with the butter and blitz several times until the mixture resembles fine bread crumbs.)
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the center of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough. (Do not overhandle the dough.)
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese. (Don't twist your cutters or your scones will be lopsided. Straight up and down will give you the best rise.)
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool.
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, slightly sweet inside.
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
WHAT IS MARMITE?
Marmite is a savory spread that is a by-product of beer-brewing. It is a British product and yeast based with a very savory and unique flavor. It's sticky and dark brown in color and is one of those things you either love or loathe. While I do not typically enjoy it spread on things like bread, I do enjoy it in things like these scones of my favorite Marmite Spaghetti recipe, which I adapted from a recipe by Nigella Lawson. The Australians have their own version called Vegemite. Here in Canada you can find it in the condiments section or International section of the grocery shops. You can also buy it on Amazon. It adds a lovely depth of flavor to some soups and stews.
IS THERE A SUBSTITUTE FOR MARMITE?
I did some research and found a few substitutes that are supposed to work like Marmite. One is Bovril which is a thick dark brown paste made from Beef extract. Another is Miso Paste, which is fermented soybean paste. Miso paste is quite a bit saltier, so I would cut back on any salt in the recipe. I haven't tried using any of these substitutes, so I cannot say with any accuracy if they work well.
HOW LONG WILL THESE SCONES KEEP?
Most scones will keep for several days when stored in an airtight container. They are usually best eaten on the day however. Fort longer storage I recommend freezing. Store in an airtight freezer container, label and date. Use within 3 months. Thaw on the counter at room temperature. You can also gently reheat in a microwave for 10 to 15 seconds.. Sweet scones are usually served cold, however savory scones such as these are lovely served warm with butter for spreading.
WHAT IS THE BEST WAY TO SERVE THESE SCONES?
These scones would be lovely with any hot soup or stew, with salads or as part of a cold plate. They are also exceptionally lovely served with some cheese and pickle, or as part of a Ploughman's lunch. Branston Pickle is especially nice.
A FEW OTHER
SCONE RECIPES FOR YOU TO ENJOY
If you are a fan of the scone, you might also enjoy the following options!
CLASSIC ENGLISH SCONES - Lets begin with the best. These are the classic scone that you will see on offer in most tea rooms all across the UK. Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea. These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong!
MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on. Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well! Simply fabulous.
Pin this recipe to your Baking or Scone boards on Pinterest 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 my weekly newsletter from Grow. Thank you!
Yield: 8
Cheese & Marmite Scones
prep time: 15 minscook time: 12 minstotal time: 27 mins
The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese. Perfect for in the lunch box too! Healthy and whole meal.
ingredients:
- 140g self raising flour (1 cup)
- 140g whole meal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
instructions:
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, wholemeal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the centre.
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the centre of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough.
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese.
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool..
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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 so much 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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