Ingredients
Equipment
Method
- Zest an orange and squeeze juice from it.
- In a mixing bowl take flour and add sugar, salt, baking powder and baking soda. Whisk everything until well combined.
- Add in the chilled butter and rub into the flour until the mixture resembles coarse crumbs.
- Add heavy cream and gently mix until a soft dough forms.
- Fold in orange zest and orange peel if using. Tip in the cranberries.
- Divide the dough into two equal portions. Pat dough into an approximately 8-inch circle on a lightly floured surface.
- Spread the cranberry mixture/sauce/jam and set the top layer.
- Using a sharp knife, cut the dough into separate wedges or use a pastry cutter for shape of your choice.
- Preheat the air fryer to 180 C for 5 minutes. Place scones into the air fryer basket. Air fry for 5 minutes on 180C.
- Reduce the heat to 160C and air fry for another 2-3 minutes or until the top of the scones are lightly golden.
- Remove and let it cool completely.
- Bake in the oven for 18-20 minutes or until light golden and risen nicely.
- Whisk together icing sugar and orange juice for the glaze.
- Once the scones have baked and cooled, drizzle over the glaze and serve!
Nutrition
Notes
Store uneaten scones in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to three months.