Prep
25 minsBake
15 minsServes
8Difficulty
Easy About
These Orange and Cranberry Scones are a festive take on a classic, bursting with warming fruit and citrus flavours. To be enjoyed by Santa.
How to make Orange and Cranberry Scones
Heat oven to 200℃/180℃ fan/gas 6. Grease a baking sheet.
Mix the flour and Tate & Lyle Caster Sugar together, then rub in the butter until it resembles fine breadcrumbs.
Dust the orange zest and cranberries in a little flour and stir into the mix.
Making a well in the centre, add the yoghurt and mix to form a soft dough. Knead lightly on a floured surface.
Roll out the dough to a thickness of 2cm and use a cutter to cut out scones. Place on the baking sheet. Brush the tops of the scones with a little milk and sprinkle with Tate & Lyle Demerara Sugar.
Bake in the centre of the oven for 15 minutes until golden brown and well risen. Leave to cool and serve with butter or jam and cream.
Ingredients – 7 items
1
Ingredients
Caster sugar
Self raising flour
Butter, at room temperature, cut into pieces
Natural yoghurt
Dried cranberries
Large lemon, grated zest
Tate & Lyle Demerara Sugar
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