Here’s the Recipe for the Authentic American Cranberry Orange Scones!
Doses for 8 triangular scones:
3 cups of all-purpose flour (375g);
2 tsp baking powder (8g);
1 stick of cold butter (110g);
1 orange (zest and juice);
1 cup of dried cranberries (100g);
1/4 cup of sugar (56g);
1 cup of buttermilk (242g) – in case you can’t find buttermilk (for example, in Italy), mix 3 parts of milk and 1 of natural white yoghurt.
Set your oven at 200°C or 400°F, Gas 6, ventilated if possible.
Mix well the flour and the baking powder, then sieve them together into a big bowl.
Take out the butter from the fridge and grate it, using a large hole grater, into the flour. Use your fingers to spread the flakes evenly and mix them with the flour.
Add the sugar and the dried cranberries, and mix everything with a spatula.
Now, finely grate the orange zest to personal taste (we like to use one full orange) and add it to the dry mixture.
In another bowl pour the buttermilk, cut the orange in halves and squeeze its juice in the bowl. Combine the two liquids with a spatula and add them, a little bit at a time, to the dry ingredients.
Pour 1/3 of the liquid, mix well, then add another 1/3 and mix again.
If the dough already comes together at this point, do not add the remaining third of the liquid. You do not have to finish all of it.
How can you tell when the dough does not need any more liquid?
It’s easy. Look inside the bowl, if most of the dough is sticking together but at the bottom you can still see some dry flakes, roughly 2 or 3 tablespoons, then it is time to transfer your dough into a kneading board that has been previously sprinkled with some flour.
You should knead it as little as possible, literally 5 times, until you are able to form a compact ball.
Squeeze it delicately into a 3-4cm (1.5″) thick disc and divide into 8 triangles, using a sharp knife. Carefully transfer each triangle on a baking sheet and place immediately inside a pre-heated oven.
Do not let the dough stay on the tray until the oven is ready, otherwise it wil start to rise and your scones won’t come out as good!
Baking time varies, but 15 minutes are usually enough. Start checking your scones after 12 minutes and don’t worry if they need to stay up to 20 minutes.
The upper part should be golden brown and the bottom should be of the same colour.
Eat the scones straight from the oven, or let them cool off and wrap each one with a layer of cling film, to prevent them from becoming dry and stale.
These American scones are delicious warm, cold, reheated, accompanied with a cup of tea or in any other way you like. What is more, they are definitely not as sweet as those you buy at the store and will finish rather quickly!