If you are making an afternoon tea over the holiday period, what could be better than an orange and cranberry scone?
I made these into a round and cut into triangles just before baking, I also used the juice from the grated orange to make an icing to drizzle over the top.
This recipe will make 6 x 65mm scones or 4 x 75mm scones or one round cut into 8 triangles
You will need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 30g Caster Sugar
- 60g Butter
- Grated zest of one Orange
- 100g Dried Cranberries
- 7 tbsp Cold Milk
- The juice of an orange
- 3 tbsp Icing Sugar
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
- Stir in the orange zest and cranberries.
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the will be hard and tough.
- Turn out onto a floured surface and gently press out into a round shape (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick.
- Cut the round into 8 even triangular sections and place on the prepared sheet. I cut the round in half, then quarters, the cut each quarter in half again – resulting in 8 evenish triangle wedges.
- Bake for about 10mins or golden brown.
- Allow to cool completely on the cooling rack. Once cold make the icing with the orange juice and icing sugar.
- Add the juice a teaspoon at a time to the icing sugar, you need a runny icing for drizzling but one that will hold shape too.
- Drizzle over each scone.
These are best on the day of cooking but will keep for 2-3 days in an air tight container.