Cranberry & Orange Scones
With cherry plum jam
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Hello! I’m coming at you with a lovely little scone recipe. I think scones are criminally underrated, mostly by me. I never, ever make scones but when I do, I absolutely inhale them. This recipe is a variation of my hotel-style scones, it uses the same method of kneading and then folding the dough in order to achieve lovely straight-sided scones. However, it is worth noting that these scones don’t rise quite as perfectly as scones with no chunks but, personally, I think adding a load of lovely tea-soaked cranberries is worth the sacrifice. These scones are fruit heavy, I think that if we’re adding fruit, we may as well really go for it, you can use any fruit you like, I sometimes like to add a bit of candied orange peel in there as well if I’m feeling fancy.
I’m serving these scones with clotted cream and cherry plum jam. Morello cherries are one of my favourite fruits but it’s quite tricky to get hold of sour cherries here in the UK and when you do get them they’re on the pricier side so I’m bulking out this jam with some plums. The plums are great because 1. They’re cheap as chips and 2. They’re naturally high in pectin. Cherries are really low in pectin and have a very high water content which can make jam-making tricky, the plums really help to thicken the jam. My preference is for quite a thick jam so I still add pectin but you can skip it if you don’t have any.