Black Cumin Cranberry Scones – Rumi Spice

Black Cumin Cranberry Scones

That’s right – these are saffron scones with cumin. The combination of cumin and saffron creates a sweet yet earthy flavor, and the cranberries and orange zest add a nice kick to start your morning (or tea time) going. We like the delicate and piney profile of the black cumin we get from the Hindu Kush mountains of Afghanistan.



For eight servings:
  • 1 Tbsp lemon juice
  • 1 tsp Rumi Saffron threads
  • ¾ cup buttermilk
  • 2 cups flour
  • 2 Tbsp sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ tsp Rumi Black Cumin
  • 6 Tbsp butter
  • ¾ cup dried cranberries
  • Zest from whole large orange

Preheat oven to 450C.

Steep saffron in lemon juice for 20 minutes. Sift together dry ingredients in bowl. Cut butter into flour coarsely with fork or pastry blender. Add cranberries and orange zest and mix well. Add saffron to milk and mix well, then add to dry mixture to form dough. Mix just until all dry ingredients have been incorporated into the dough. 

Flour surface and place dough, patting dough down to a 9-inch circle. With a floured knife blade, cut dough into 8 wedges. Transfer dough onto a greased cookie sheet (or sheet with baking paper) and bake for 15 minutes, or until scones are lightly browned and cooked through. Serve warm.


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