Cranberry scones

Step 1/ 6

• 30 ml milk
• 25 g crème fraîche
• ¼ tsp vanilla extract

• oven
• small bowl

Preheat oven to 200°C/400°F. In a small bowl, mix together the milk, crème fraîche, and part of the vanilla extract.

Step 2/ 6

• 65 g all-purpose flour
• ½ tbsp baking powder
• ⅛ tsp baking soda
• 25 g sugar
• ⅛ tsp salt
• ¼ lemon (zest)
• ¼ orange

• standing mixer or hand mixer with dough hooks
• fine grater

Add flour, baking powder, baking soda, sugar, salt as well as lemon and orange zest to a standing mixer. While mixer is running on low speed, add butter in small pieces until it is incorporated. Add milk and crème fraîche mixture and beat until combined.

Step 3/ 6

• 37½ g cranberries

• spatula

Incorporate cranberries into dough.

Step 4/ 6

• flour for work surface

• baking sheet
• oven
• parchment paper

Transfer dough to floured work surface, spread out two fingers thick, and cut into triangular slices. Place each scone on a lined baking sheet and bake in preheated oven at 200°C/400°F for approx. 18 – 20 min. or until they are golden brown.

Step 5/ 6

• ½ tbsp lemon (juice)
• 32½ g confectioner’s sugar
• ⅛ tsp vanilla extract

• small bowl

Meanwhile, juice lemon and add part of the juice to a small bowl. To make the icing, add confectioner’s sugar and remaining vanilla extract. Mix to combine. Remove scones from oven and let cool. Drizzle icing over scones.

Step 6/ 6

Invite your friends for tea time and enjoy!

Enjoy your meal!