Desserts Orange & Cranberry Scones with Strawberries & Cream
Serves : 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 100g dried cranberries
- 1 orange, zested and juiced
- 400g self-raising flour
- 100g butter
- 80g caster sugar
- 1 egg
- 100ml milk
- 250ml double cream
- 2 tbsp icing sugar
- 300g strawberries, hulled and thickly sliced
Nutrition
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Method
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Preheat the oven to 220°C, fan 200°C, gas mark 7.
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Tip the cranberries into a small bowl then zest the orange over the top and squeeze the juice in. Stir well then set aside for 10 minutes.
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Meanwhile, tip the flour into a large bowl, add the butter and rub together with the tips of your fingers until fine breadcrumbs form.
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Stir in the caster sugar then add the egg, milk, soaked cranberries and any remaining juice and mix really well into a thick soft dough.
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Tip out onto a floured work surface and pat into a 4cm thick rectangle, then stamp out 4 x 7.5cm rounds and transfer to a non-stick baking sheet. Gently pull together any remaining dough and pat out once more, then cut the remaining dough into 2 more rounds.
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Bake in the oven for 12-15 minutes until golden brown and risen.
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While the scones bake, pour the cream and icing sugar into a bowl and whisk until soft peaks form.
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Remove the scones from the oven and allow to cool for 5 minutes before serving with the cream and strawberries.