Cranberry & Orange Cream Scones
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Plain Flour, 380g
Granulated Sugar, 80g
Baking Powder, 15g
Salt, 1/2 tsp
Plain Flour, 380g
Granulated Sugar, 80g
Baking Powder, 15g
Salt, 1/2 tsp
Orange Zest (1 Large)
Dried Cranberries, 70g
Cream, 250ml
Nutmeg, Pinch
Butter, 150g
In a large bowl, place the flour, sugar, baking powder, salt, nutmeg, and orange zest. Mix together.
1
Add the butter in small chunks to the flour mixture.
2
Work the butter into the flour with your hands till it resembles bread crumbs.
3
Add the chopped dried cranberries.
4
Pour in the cream.
5
Mix it all together till the mixture is combined. It should be thick but not dry.
6
Place the dough on a floured surface and roll out to desired thickness using a rolling pin.
7
Cut the dough using a scone cutter. Glaze with egg if desired (I chose not to glaze).
8
Bake in the oven at 175°C for 20 minutes until golden brown.
9