These cranberry, orange and cardamom scones have the perfect texture: crispy like cookies and soft like muffins. A classic cranberry and orange combination that meets cardamom spices, which creates flavourful scones!
Healthy Scones
These scones are not overwhelmingly sweet. We finish them up with a sugar glaze.
Here are the ingredients we’re using:
- White blanched flour: we’re using basic baking flour in our recipe.
- Rice flour: for a smooth texture.
- Sugar: we use regular white sugar.
- Baking powder: in order to rise the scones.
- Yogurt: plain Greek yogurt to make them extra soft.
- Unsalted butter: we use it cold and mix it with our hands to incorporate it to the flour.
- Cardamom powder: you can use whole cardamom and finely blend it.
- Egg: just one egg.
- Orange: the zest and few tablespoons of orange juice as well.
- Cranberries: frozen or fresh.
- Powdered sugar: to make the icing.
How to Make Cranberry, Orange and Cardamom Scones
It’s similar to making muffins, except that we’re kneading the dough with butter.
- First combine wet ingredients.
- Then combine dry ingredients.
- Add cold butter into the dry ingredients and incorporate it to the dough.
- Mix the wet and dry ingredients. Gently knead the dough (don’t over-knead it).
- Make a circular disk and cut it into pieces.
How to Preserve Them
They’re always better warm right out of the oven.
They can be kept at room temperature for about 2 days. You can also place them in the fridge for up to 5 days.
Freeze Them
- Freeze dough wedges before baking them. Just place them on a baking sheet in your freezer for an hour. Then transfer them into a bag or airtight container. You can then bake them right out of the freezer, adding a couple of minutes more to the cooking time.
- Freeze after baking: Make sure the scones have completely cooled down. Place them into a bag or airtight container for up to 3 months. You can easily warm them for 2–3 minutes into the oven.
Cranberry, Orange and Cardamom Scones
8
servings15
minutes20
minutes10
minutes45
minutesThese cranberry, orange and cardamom scones have the perfect texture: crispy like cookies and soft like muffins. A classic cranberry and orange combination that meets cardamom spices, which creates flavourful scones!
Ingredients
All purpose flour : 1 ½ cup
Brown rice flour : ½ cup*
Sugar : ⅓ cup sugar
Baking powder : 1 tbsp
Cardamom powder : 1 ½ tbsp
Salt : ¼ tsp
Unsalted butter : 5-6 tbsp cold
Orange : zest of 1 orange and 4 tbsp of orange juice
Egg : 1 egg
Plain greek yogurt : ½ cup
Frozen cranberries : 1 cup
Powdered sugar : 1 cup
Vanilla : 1 tsp
Instructions
- In a big bowl, combine flours, sugar, baking powder, cardamom and salt.
- Incorporate cold butter into dry ingredients, using your hands.
- In another bowl, mix egg, yogurt, orange zest and 2 tbsp of orange juice.
- Add wet ingredients to dry ingredients and mix gently. Add the frozen cranberries.
- Gently knead to form a homogeneous dough. Add water or flour if needed, depending on the texture.
- On a baking pan, form a disk of 8-inch width x 1-inch height. Cut into 8 scones.
- Separate them from each other and place the pan in the fridge for 10 minutes to set.
- Preheat the oven to 400 degrees C.
- Cook the scones for 20-23 minutes.
- Prepare the glaze. In a small bowl, combine powdered sugar, vanilla and 2 tbsp of orange juice. Add more powdered sugar if needed.
- Serve the scones with the glaze.
NOTEs
- If you want to swap brown rice flour with white all purpose flour, you’ll need a bit less flour. Try to use a bit less than 2 cups of white all purpose flour and/or add water to the dough at step 5.
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