Paddington's Scones with Cranberry and Orange
with cinnamon | 10 pieces
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
260 g
Flour
(Contains: Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
150 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
80 g
Cranberry chutney
40 g
Dried cranberries
(May be present: Sesamzaad, Pinda's, Noten)
1 unit
Orange
3 teaspoon
Ground cinnamon
100 g
Mascarpone
(Contains: Melk (inclusief lactose))
Not included in your delivery
70 g
[Plant-based] butter
55 g
Sugar
1 teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C. Take the butter out of the refrigerator. Zest the orange and squeeze 1 tbsp of orange juice.
- In a large bowl, mix the flour, baking powder, 0.5 sachet of cinnamon, orange zest, 40 grams of sugar, and the salt.
- Knead the butter and dry ingredients together until you have bread crumbs.
- Add the buttermilk and dried cranberries and knead together until well combined. The dough should have a smooth, consistent texture.
- Shape the dough into little balls, using roughly 2 tbsp of the dough for each one.
- Transfer to a parchment-lined baking sheet.
- Bake the scones in the oven for 10 - 15 minutes.
- Add the cranberry chutney to a small bowl and mix with 1 tbsp of orange juice.
- In a bowl, add the mascarpone, rest of the cinnamon and 15g of sugar and whisk until fluffy.
- Let the scones cool down thoroughly once you take them out of the oven.
- Serve the scones on a plate with the cinnamon mascarpone and cranberry chutney.
