These fruity scones, studded with tart-sweet cranberries, will melt in your mouth.
Lynn Lewis and Joachim Wahnschaffe
375 g (3 cups) self-raising flour
55 g (¼ cup) caster sugar
310 g (1¼ cups) sour cream
30 g butter, melted
1 large egg, lightly beaten
150 g (1 cup) sweetened dried cranberries
60 g (½ cup) icing sugar
1 teaspoon freshly grated orangerind
1 tablespoon fresh orange juice
Directions Preparation:20min › Cook:15min › Extra time:15min › Ready in:50min
Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Combine the flour and sugar in a large bowl and make a well in the centre. Combine sour cream, butter and egg in a small bowl and pour into well. Stir with a fork until moistened; stir in cranberries. With floured hands, gently knead dough in the bowl just until combined.
Turn dough onto lightly floured work surface and shape into a 23-cm square, about 2.5 cm thick. Cut into 9 pieces, each a 7.5 cm-square. Cut each square into 2 triangles.
Place scones on baking trays 2.5 cm apart. Bake until golden, about 15 minutes.
Place a wire rack on a sheet of baking paper. Combine icing sugar, orange rind and juice for a glaze. Place the scones on the rack and, while still hot, drizzle with the orange glaze.
Try this, too…
If dried cranberries are not available, use currants or dried cherries instead and substitute lemon rind for the orange rind.
While the texture of these is different from the scones I am used to, they are still delicious! I love the cranberry and orange flavors together. When I make these again, I will double the icing ingredients. - 02 May 2013