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Cranberry Citrus Scones Veg CD CBF 25mins Makes 8 Cold Vegetarian Dried Fruit Pastries Baked Fayre Teatime Ingredients: 225g/8oz Self Raising Flour 50g/2oz Butter or Margarine, cut into small pieces 50g/2oz Sugar50g/2oz Dried Sweetened Cranberries 2 teasp finely grated Orange Zest 120ml/4fl.oz. Milk Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7 and grease a baking sheet. 2. Sift the flour and salt into a mixing bowl, add the margarine and rub in with with your fingertips until the mixture looks like fine breadcrumbs. 3. Stir in the sugar, cranberries and orange zest then add the milk 1 tablespoon at a time, stirring well with a knife until the mixture begins to stick together. Using one hand, collect the mixture together and knead lightly to form a smooth, fairly soft dough. 4. Turn it on to a lightly floured board, form into a round shape and roll out to 3cm/1 1/4inches thick then cut out 5cm/2inch rounds using a straight-sided or fluted pastry cutter. Place on the greased baking tray and brush the tops with a little milk. 5. Bake towards the top of the oven for about 10 minutes, until golden and well risen. Cool on a wire rack. 6. To serve - cut the scones in half horizontally and serve with butter or cream.
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