Orange and Cranberry Sconelets Recipe

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John Whaite

John Whaite is a passionate baker, cook, chocolatier and TV personality. In 2012 he become the 3rd winner of the Great British Bake Off. He has a diploma in patisserie from the illustrious Le Cordon Bleu School of Culinary Arts.

Celebrate Afternoon Tea Week by making John Whaite's superb orange and cranberry sconelets.



250g strong bread flour
250g plain white flour
80g unsalted butter
25g baking powder
5g salt
80g white caster sugar
2 medium eggs
Zest of 1 large orange
Small handful dried cranberries, chopped very fine
250ml whole milk curdled with 1tsp lemon juice
1 small egg beaten with
1tbsp water and pinch salt, to glaze

1. Toss flours together and rub butter through with your fingertips until you achieve a sandy texture. Stir through baking powder, salt and sugar, then add the eggs and gently cut into mixture with a butter knife or dough scraper. Toss through the zest and cranberries, then slowly add milk. Bring the dough together with your hands to a soft, pillowy dough. Don't knead the dough as you would bread dough, but do make sure you achieve a smooth dough by folding it together. Flatten out into disk about 1inch thick, wrap in greaseproof paper and chill for 30 minutes. Preheat the oven to 220C fan.

2. Once the dough has rested, cut out the Sconelets using a 3cm cutter. Place the scones upside down on a baking sheet so that the flat bottom becomes the flat top. Glaze with the beaten egg and bake at 220C for 8-10 minutes, or until golden brown.

3. Remove from oven and cover with slightly damp tea towel to keep the scones soft until they are cool enough to eat. 

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