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

Optional icing:

• 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.