John Whaite's Orange and Cranberry Sconelets Recipe

Cat Byers |

Create your own Afternoon Tea at home with celebrity baker John Whaite's delicious orange and cranberry sconelets. Just add cream and jam!

  • 250g strong bread flour 
  • 250g plain white flour 
  • 80g unsalted butter
  •  25g baking powder
  • 5g salt
  • 80g white caster sugar
  • 2 medium eggs
  •  Zest of 1 large orange
  • Small handful dried cranberries, chopped very fine
  • 250ml whole milk curdled with 1tsp lemon juice
  • 1 small egg beaten with
  • 1tbsp water and pinch salt, to glaze
Method Toss flours together and rub butter through with your fingertips until you achieve a sandy texture. Stir through baking powder, salt and sugar, then add the eggs and gently cut into mixture with a butter knife or dough scraper. Toss through the zest and cranberries, then slowly add milk. Bring the dough together with your hands to a soft, pillowy dough. Don't knead the dough as you would bread dough, but do make sure you achieve a smooth dough by folding it together. Flatten out into disk about 1inch thick, wrap in greaseproof paper and chill for 30 minutes. Preheat the oven to 220C fan. Once the dough has rested, cut out the Sconelets using a 3cm cutter. Place the scones upside down on a baking sheet so that the flat bottom becomes the flat top. Glaze with the beaten egg and bake at 220C for 8-10 minutes, or until golden brown. Remove from oven and cover with slightly damp tea towel to keep the scones soft until they are cool enough to eat.   Recipe by John Whaite, and adapted from John Whaite Bakes at Home, available now (Headline, £20)
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