Cranberry scones

Step 1/6

• 120 ml milk
• 100 g crème fraîche
• 1 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

• 260 g all-purpose flour
• 2 tbsp baking powder
• ¼ tsp baking soda
• 100 g sugar
• ½ tsp salt
• 1 lemon (zest)
• 1 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

• 150 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

• 2 tbsp lemon (juice)
• 130 g confectioner’s sugar
• ¼ 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!