Perfect for the holiday season- cranberries and orange, a perfect match.
I mixed my ingredients in a Thermomix on turbo pulse, but you can make these as you normally make scones, by hand, or in a stand mixer.
- 400g self raising flour
- 15g baking powder
- 150g butter
- 80g golden caster sugar
- 150g buttermilk
- 1 egg beaten
- 100g dried cranberries (if you think ahead you could soak these for 30 minutes in orange juice- if you do reduce the amount of milk you use)
- Grated rind of an orange
Use cold butter to mix with the flour until breadcrumb consistency. Mix in all other ingredients. Adding dried cranberries last.
Shape as required- small (2″/5cm) scones are great – you can go back for more!
Bake for about 10- 15 minutes In roasting aga oven, 230°C/440°F ( depending on size) brush with egg wash and sprinkle with Demerara sugar if liked.
Serve with orange curd. If you have a Thermomix this can be whisked up in 5 minutes. Adjust lemon curd recipe by substituting orange rind.
These are totally wonderful!
I have made these cookie trees for a few years now but this year i featured one in the pop up charity shop and took orders – what was I thinking!! So here is my mini cookie tree forest :) Mr N and I have different preferences- he favours the ultra neat, fondant iced version, while I favour the messy dripping royal iced variety.
I make mine in the Thermomix but you can of course make your tried and tested cookie mixture in a kitchen aid.
This amount gives you a lovely 16 layer tree.( and one left over for the cook!)
- 300g chilled butter (straight from fridge and diced)
- 600g plain (all purpose) flour
- 300g caster sugar
- 2tsp almond or vanilla extract
- 2 eggs
Combine the butter and flour to make fine breadcrumbs, add the sugar, flavouring and eggs until bound together. Tip out and divide into two – wrap in cling film and chill in fridge for at least an hour. When we'll chilled roll out and use star cutters to cut make your tree. The number of each size you use is up to you, you could use two of each or three of some and one of others- your choice! Place on prepared baking trays- line with parchment paper or just spray.
Bake in 180°/360°F oven for 14 minutes. Don.t overbake, so if your oven is fierce, check after 10 minutes. I baked in aga baking oven for 14 minutes. Leave for a minute or two before you move to a cooling rack.
Assemble using thin spreading of apricot jam and fondant icing OR royal icing.
Sit back and wait for the smiles!