I thought I’d share one of my favourite scone recipes, for something a bit different. They’re good with butter or the full jam/clotted cream combo.
Jam first though, right?
Cranberry and Orange Scones
350g self raising flour
85g caster sugar
zest of 1 orange
30g dried cranberries
175ml natural yoghurt, whatever you have
Egg or milk to brush top of scones with
1-2 tbsp of demerara sugar
Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
Toss the cranberries and zest together with a small amount of flour and stir into the mix.
Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
TIP – you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.