Zesty Orange Cranberry Scones

Nothing complements cranberry quite like the fresh zest of an orange. These scones are perfect when served warm, with marmalade and a spot of tea.

Ingredients

340 gm / 1½ cup Mirage Margarine, cold
130 gm / ½ cup Dark brown sugar
1 Eggs, large
10 ml / 2 tsp Vanilla extract
500 gm / 4 cups All-purpose flour
8 gm / 1 tbsp Baking powder
2 gm / ½ tsp Baking soda
2 gm / ½ tsp Salt
250 ml / 1 cup Buttermilk, have extra for brushing
2 gm / 2 tsp Orange Zest
180 gm / 1 cup Dried Cranberries, Chopped
Granulated sugar for dusting

Directions

1. Pre-heat the oven to 350°F(175°C).
2. In a large bowl combine the flour, brown sugar, baking powder, baking soda, cranberries, orange zest and salt.



3. Using your finger tips, rub the Mirage Margarine into the flour mixture until it is the size of small peas.



4. Chill the dough in the refrigerator for 20 minutes.
5. In a measuring cup, combine the buttermilk, egg and vanilla extract and whisk them together with a fork.
6. Remove the dry ingredients from the refrigerator and pour in the liquid. Gently knead the dough with your hands until it starts to come together.
7. Move the dough to a floured surface and use your hands to shape the dough into a large square about 3cm in height.



8. Cut the square into 12 smaller squares. Brush the tops with a little extra buttermilk, and sprinkle with granulated sugar.
9. Transfer the scones to a baking tray lined with parchment, with about 3cm of space in between each scone.
10. Bake for 25-30 minutes (rotating the tray part way through baking), until the scones are golden brown.
11. Remove from the oven and transfer to a resting rack to cool slightly. Enjoy these while they’re still warm.