Cranberry Orange Scones with Brandy Butter

Serves: Six | Prep: 20 min | Cook: 20 min

Ingredients:

Scones:
3 cups, plus 1 Tbsp all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup cold butter, cubed
1 cup buttermilk, plus extra
2 eggs
1 tsp vanilla extract
2 tsp orange zest
1/2 cup dried cranberries
1 Tbsp coarse sugar

Butter:
1/2 cup butter, room temperature
1/2 cup powdered/icing sugar
1 tsp vanilla paste or 1 vanilla pod, scraped
1 tsp orange zest
2 Tbsp brandy

Directions:

Scones:
Preheat oven 400F/200C. Line two baking trays with baking paper.

Dice cold butter into cubes and place in the freezer while you get all the other ingredients ready.

In a small bowl mix 1 Tbsp flour with the dried cranberries.

In a jug whisk buttermilk, eggs, vanilla and orange zest together.

In a large mixing bowl combine flour, sugar, baking powder and salt.  Add the butter and rub with your fingertips until the mixture comes together into pea sized crumbs. Add wet ingredients and cranberries to the butter mixture and mix until everything is moist.

Pour onto a well-floured surface and with floured hands work dough into a ball. With a floured rolling pin, roll out dough about 1 inch thick. Flour your cookie cutter and cut dough.

Place scones onto the prepared baking trays, brush the tops with buttermilk, sprinkle with coarse sugar. Bake 20-25 minutes.

Butter:
In a mixer with a paddle attachment add butter and sugar, cream together. Add vanilla and orange zest, mix. Add half of the brandy, mix until fully incorporated. Add the rest, mixing again until fully incorporated and smooth, scraping down the bowl as needed.

Other Scone Recipes:
Fruit Scones
Cheddar Chive Scones