Name: Cranberry and orange scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cup self-raising flour, sifted; 30 gram butter, chopped; 1/2 cup dried cranberries; 2 tablespoon sugar; 1/3 cup light sour cream; 1/3 cup milk; 1/3 cup orange juice; 1 orange, zest finely grated; cream, to serve

Cranberry and orange scones

Who doesn't love a fresh fruit scone? This recipe, with orange and cranberry, is best served with cream and a pot of hot tea.

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Makes 12 Item

Prep

20M

Cook

15M

Total

35M

Ingredients

2 cup self-raising flour, sifted

30 gram butter, chopped

1/2 cup dried cranberries

2 tablespoon sugar

1/3 cup light sour cream

1/3 cup milk

1/3 cup orange juice

1 orange, zest finely grated

cream, to serve

Method

1.Preheat oven to 220°C. Lightly grease a scone tray.

2.Sift flour into a large bowl. Add butter. Rub in lightly, using your fingertips. Stir in cranberries and sugar.

3.In a jug, whisk together sour cream, milk, orange juice and zest.

4.Make a well in centre of flour mixture. Pour in liquid all at once, reserving 1 tablespoon. Using a bread-and-butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

5.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 6.5cm cutter.

6.Place scones close together on prepared tray. Brush with reserved milk mixture. Bake for 12-15 minutes, until scones sound hollow when tapped. Cool on a wire rack. Serve with cream.

You may find the liquid ingredients curdle when combined, but this won’t affect the result.
Note

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