Orange and Cranberry Scones (using Truvia)

I love scones. I especially love them tasting all buttery and light and warm from not long being out of the oven. Of course living in Devon the infamous cream tea is a speciality, yet I rarely divulge in this yummy traditional way of eating scones, just because I know that its a bit ......well naughty even if very nice!

I also tend to think of a cream tea as a typically summer eating event but with Christmas on the horizon I started imaging the flavours of orange with cranberry and mixed spice and hence my Orange & Cranberry Scones were born.

To help me make these scones seem marginally better for my figure, (who am I kidding!), I used Truvia sweetener in place of sugar. Of course if you are making these with the aim of making them part of a healthy eating plan, you could also substitute certain ingredients for healthier options , and then just eat as they are without any jam or cream as they taste nice just as they are too, a bit like a rock cake with a Christmas twist.

makes 8

You will need

350g self raising flour (plus extra for dusting)
85g cold butter, cut into small cubes
3 tbsp Truvia (which equated to 12 sachets)
150g vanilla yogurt (you could use fat free to be healthier)
4tbsp milk (use skimmed if on a diet)
100g dried cranberries
zest of 1 large orange
2 tsp mixed spice
1tsp baking powder
pinch of salt
1 egg, beaten for the glaze

Method

Preheat your oven to 220oC / 200oC fan
Lightly grease a baking tray
Place the flour, baking powder and salt into a large mixing bowl
Add the butter and rub all the ingredients together until they resemble breadcrumbs
Add the zest, mixed spice, sugar and cranberries and stir through

Then place the yogurt and milk into a microwave proof bowl or jug and heat for 1 minute
Once heated, add to the scone mix bowl and bring together with a knife until a soft dough forms.
Lightly flour your work surface/wooden board and place your dough on top
Cover your hands with flour and then gently knead the dough a few times - you want the dough to end up being about 3cm thick
Cut out your scones with some 5mm cutters

Place the dough circles on to the baking tray and glaze with the beaten egg
Put the tray into the oven and cook for about 12-15 minutes until golden and risen

Allow to cool slightly and then serve either as they are (healthiest option!) , with butter, with butter and some raspberry jam, just some double cream mixed with a little mixed spice and whisked until firm, or go all out and have a traditional cream tea.

mmmmmm!! They are best eaten on day of being baked, although you can reheat them the next day. They can also be frozen on the same day as being made.


I was sent some Truvia to review.  As with most sweeteners you can taste it in your food/drink, but being calorie free, I think it can be forgiven!