Have you decided what to have for breakfast on Christmas morning? (Or am I weird for planning this sort of thing in advance?) Let me make a suggestion; something special but not too heavy, freshly baked but easy and quick to make leaving you free to sip on Buck’s Fizz and open presents. This year we’ll be tucking into warm spiced scones, studded with juicy cranberries and orange zest spread with sweet cinnamon butter. Sounds like a lot of work? Not at all! Just sneak them out of the freezer into the oven and let them bake while you make coffee.
These scones are one of those things to make when you’re stuck at home waiting for a delivery like I was several days ago. I often find getting stuck in to some cooking is like a rain dance for deliveries. Have a bowl of warm water nearby because the moment you get your hands covered in dough the doorbell will ring! If that doesn’t get the delivery drivers flocking to your house, they’ll come just as the oven timer beeps and you’re torn between burned scones or having to traipse down to the post office to pick up those gifts you ordered! Of course this time I managed to make and bake scones, prepare some cranberry sauce and assemble a turkey roll and still no one had arrived! A productive morning yes, but I needed to pop into town so I tried the ultimate in delivery-driver summoning and jumped in the shower. Dripping wet with a head full of suds the doorbell finally rang leaving me free to get on with my day, albeit once I’d dried up the soggy footprints all the way down the stairs.
Cranberry and orange scones with cinnamon butter
Makes 8 scones
For the scones:
- 260g plain flour
- 65g demerara sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- ¼ tsp salt
- 75g cold, unsalted butter, cut into cubes
- 100g fresh cranberries
- zest of 1 orange
- 150ml plain yoghurt
- 1 large egg, beaten
- 1 tsp vanilla extract
- A little milk
Sift together the flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Rub the butter into the flour mixture until it resembles breadcrumbs.
Halve the cranberries and toss into the flour mix.
Whisk together the zest, yoghurt, egg and vanilla, pour into the flour and stir to form a dough. Don’t overwork the dough or the scone will be heavy.
On a floured surface pat the dough into a circle about 3cm thick. Cut into 8 wedges, place on a baking tray covering in parchment. Brush with a little milk and bake at 180°C for 20 minutes.
For the cinnamon butter:
- 85g salted butter at room temperature
- 1 tsp cinnamon
- 2 tsp caster sugar
Beat together the ingredients, wrap in clingfilm and shape into a roll. Chill until needed and cut into slices before serving.