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Cranberry and Orange Scones

Cranberry and Orange Scones

Cranberry and Orange Scones

with cinnamon | 10 pieces

.

Tags:

Recipe

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

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 piece

Easy peel 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)5001 kJ

Calories1195 kcal

Fat50.7 g

Saturated Fat33.7 g

Carbohydrate163.5 g

Sugar62.8 g

Dietary Fiber9.1 g

Protein22.3 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

Make the batter

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.

Make the scones

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.

Serve

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.

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