Cranberry and Orange Scones
with cinnamon | 10 pieces3.0(8)
Calories
:
1190 kcalProtein
:
22.4g proteinTotal
:
40 minutesDifficulty
:
EasyRecipe
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
- Lupine
- Melk (inclusief lactose)
- Soja
- Ei
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
260 g
Flour
(Contains: Gluten, Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Gluten, Tarwe May be present: Lupine, Melk (inclusief lactose), Soja, Ei, Gluten)
150 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
80 g
Cranberry chutney
40 g
Dried cranberries
(May be present: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
1 piece
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
Energy (kJ)4978 kJ
Calories1190 kcal
Fat50.8 g
Saturated Fat33.7 g
Carbohydrate162 g
Sugar63.2 g
Dietary Fiber7.9 g
Protein22.4 g
Salt4.3 g
Potassium154.9 mg
Calcium5.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Bowl
•Whisk
•Small Bowl
Cooking Steps
1
- Preheat the oven to 180°C. Take the butter out of the refrigerator. Zest the orange and squeeze out 1 tbsp of orange juice.
- In a large bowl, mix the flour, salt, baking powder, 0.5 sachet of cinnamon, orange zest and 40 grams of sugar.
- 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.
2
- 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.
3
- 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 on the side.
