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orange and cranberry scones
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Orange and cranberry scones

Ingredients

  • 500 g all purpose flour
  • 80 g sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 160 g unsalted butter, cold and cut in cubes
  • 2 oranges, zest
  • 50 g dried cranberries
  • 100 ml milk (it can be skimmed)
  • 140 ml fresh orange juice

Instructions

  1. Put the flour, sugar, baking powder, salt and butter in a bowl. Pinch the butter with your fingers mixing it with the rest of the ingredients until you get a texture that looks like wet sand and there are no large lumps of butter. If you feel that your hands are always really warm you might want to hold an ice cube for a while before you do this. This step can also be done in a food processor.

  2. Add the zest from the 2 oranges and also the milk and orange juice. Mix with a spatula until it doesn't help anymore.

  3. Finish with the cranberries and make sure it's nicely mixed by using your hands. Don't knead though! We're just making sure everything is incorporated. If you knead it will turn tough.

  4. Wrap in cling film (flatten out the dough, don't make a ball) and take to the fridge for 30min.

  5. Take it out and roll it out on a floured surface until it's 3cm thick (it's quite thick!).

  6. Cut them however you like: triangles, circles, hearts, etc. When you're bringing the dough together to stretch it again make sure you mix it nicely before you do. This dough is quite flaky so it's a bit stubborn when you're trying to mix it and wants to divide up again.

  7. Take to a preheated oven in a baking tray with baking paper or silpat for 20-30min or until golden.