Cranberry and Orange Scones

Christmas Eve in Germany: coffee and cookies are served in the afternoon, and later in the evening presents are exchanged and a simple Christmas meal is served. Many people here eat sausages and sauerkraut. Some have fish. Others a cheese fondue. It seems every family has their own tradition. We had a nut roast with vegetables. (Recipe coming soon!) 😀

These tasty scones (not at all German) were part of the afternoon spread… the beauty of them was that they were ready in no time; I had frozen them uncooked a few days earlier, and only had to push them into the oven direct from the freezer. I hadn’t tried this before, but it works a treat!


Cranberry and Orange Scones

  • 225g (1 3/4 cups) self-raising flour
  • Pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 40g (1/3 cup) vegan butter
  • 2 tbsps sugar
  • about 1/2 cup dried cranberries
  • juice and zest of 1 organic orange
  • 125ml (1/2 cup) non-dairy milk

Sieve flour, salt and raising agents into a bowl. Cut vegan butter into small pieces and rub into flour with fingertips until it resembles fine breadcrumbs. Stir in sugar. Add orange zest and cranberries and mix well. Then add orange juice and 125ml milk little by little and bring  dough together to form a ball. Do not knead! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. Makes about 8-10 scones. Place on a lightly floured baking tray and either freeze on the tray and put into freezer bags later, or bake immediately at 180°C for about 10 minutes. To bake from frozen they will need a couple more minutes.



What was your favourite treat over the holidays?