Brew 1 Marrakech Green tea with spearmint teabag in a cup of hot water for 2-3 minutes, discard the tea bag and keep the tea concoction aside for later use.

Before I start, all the other ingredients were at room temperature.

In a bowl sift flour, salt, baking powder, and cornflour.

In another bowl add oil, sugar, egg, 3 tbsp of green tea concoction, buttermilk, and vanilla extract, whisk well. 

Now add this wet mixture to the dry mixture and mix the scone dough with a spatula. You’ll get a soft dough, add in the cranberries and candied orange peels, mix well. No need to overmix, and don’t add any extra flour, otherwise, the scones will turn hard after baking.

Arrange a sheet of cling film on your kitchen counter, transfer the dough on it. Shape the dough in a rectangle by making the block 3cm high from all the sides. Wrap the dough block with cling film, and keep refrigerated for the next 1 hour.

Preheat the oven to 250 degrees C. Line a baking tray with baking paper. 

Take out the dough block from the refrigerator. Cut the dough block in 6 rounds (they should be 3cm thick from the sides) by using a round cookie cutter. I used a 5.5cm cookie cutter, you can use a smaller sized cookie cutter as well. If you’ve dough scrapes left make them round-sized and arrange on the baking tray. Keep the scones 1.5” apart from each other. 

Brush the scone tops carefully with egg wash, don’t let the egg wash drip from the sides, otherwise, it will interfere with the rising of the scones at the time of baking.

Reduce the oven temp to 200 degrees C. Bake the scones for 20 minutes or until golden brown on top (read note).

Take out the baking tray and transfer it over the cooling rack, apply melted butter on top of the scones immediately. Let the scones cooled a bit, serve them warm with butter, fresh cream, fruit preserve, etc.

Refrigerate the rest of the scones and consume within 2-3 days.