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Orange and Cranberry Scones

  Rating 0.0

Prep

25 mins

Bake

15 mins

Serves

8

Difficulty

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.

made using

Golden Caster

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Instructions
Ingredients
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How to make Orange and Cranberry Scones

Step 1

Heat oven to 200℃/180℃ fan/gas 6. Grease a baking sheet.

Step 2

Mix the flour and Tate & Lyle Caster Sugar together, then rub in the butter until it resembles fine breadcrumbs.

Step 3

Dust the orange zest and cranberries in a little flour and stir into the mix.

Step 4

Making a well in the centre, add the yoghurt and mix to form a soft dough. Knead lightly on a floured surface.

Step 5

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.

Step 6

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

Serving

1

Ingredients

Pure Cane Caster Sugar

Caster sugar

85 g
Flour

Self raising flour

350 g

Butter, at room temperature, cut into pieces

85 g

Natural yoghurt

175 ml
Dried cranberries

Dried cranberries

30 g
Lemon-zest

Large lemon, grated zest

1
Fairtrade Unrefined Demerara

Tate & Lyle Demerara Sugar

1-2 tsp

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