Cranberry and orange scones

There is something wonderfully nostalgic about a scone. Simply served with cream, jam and a perfectly brewed cup of tea, it provides simple comfort. My version has added citrusy kick of orange zest and a tart burst from the cranberries.

Cranberry and oranges scones - makes 12 scones

500g flour

2 tablespoons baking powder

340g butter

4 eggs

250ml buttermilk/maas

140g dried cranberries

2 tsp orange zest

Method

Method

●       Preheat the oven to 200 degrees Celsius

●       In a large bowl place flour, caster sugar, baking powder and orange zest

●       Rub butter into flour mixture until well incorporated

●       Add orange zest and dried cranberries  

●       Add eggs and buttermilk or maas to form a dough

●       On a floured surface tip out the dough, roll to a thickness about 3cm

●       Cut 5cm rounds out the dough, the dough is rather sticky so coat your cutter in flour to prevent the dough from sticking

●       Place the scones close to each other on a baking tray, say 1cm apart

●       Brush with egg wash

●       Bake for 20 minutes or until golden