Scones are something that tend to get lost amongst all the cookie and cake options out there, unless of course you live in the United Kingdom! We used the Blends by Orly London Blend along with the Honestly Cranberry Dried Cranberries from our December Foodie Meal box to make these super tasty scones with a festive design twist.
If you haven’t tried Blends by Orly, you really need to. The flavors in their flours are hard to come by in the gluten free market so we highly suggest finding them! Also, the Honestly Cranberry Dried Cranberries are very unique in they have a nice tart flavor without all the added sugar that you mostly fine in retail cranberries. So they are a must try as well!
Here is our recipe:
• 3 1/3 cups Orly Flour – London Blend
• 1 1/2 cups milk or non-dairy alternative
• 3 Tbsp. baking powder
• 1/4 tsp. salt
• 1/4 cup butter chunks or non-dairy alternative
• 1 oz. bag Honestly Cranberry Dried Cranberries
• 1/3 – 1/2 cup sugar
• 1 grated orange rind
• 1 beaten egg yolk or vegan alternative plus 1 tbsp. milk or alternative (for egg wash)
Preheat oven to 400F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a bowl, set aside. In a separate bowl, mix butter chunks and cream together with the sugar until smooth.
Cut the butter mixture into the flour mixture until it resembles small peas. Mix in cranberries and orange rind. Gradually add the milk and mix until a dough forms and place on a floured surface.
Knead the dough until 3/4″ thick. Cut out 2″ round shapes until all the dough is used. (Or use fun cookie cutters like we did!). Place scones onto prepared baking sheet, about 1″ apart. Egg wash tops with the milk and egg yolk mixture.
Bake for 15-20 minutes or until golden brown and well risen. Transfer to a wire rack.
OPTIONAL: Drizzle honey or icing on top or you can brush melted butter and sprinkle with sugar for a sweeter scone.
They are truly smashing, darling!