COVID-19 has been my time for making scones. I started with cherry and coconut scones way back at the beginning and today I evolved to include orange zest.
You can try adding any kind of citrus zest to scones. However, I feel the combo of orange and cranberry give a particular beautiful flavour. Lemon and coconut can be tasty too. If you like this scone recipe, let me know on my testimonials page.
Hope you enjoy!
1lb plain flour
2 tsp baking powder
2oz granulated sugar
2oz dried cranberries
Zest of an orange
Preheat the oven to 180C.
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar, cranberries and orange zest.
Beat together the eggs and milk.
Make a well in the centre of the dry and mix in almost all of the egg mixture (reserve 2 tbsp for egg washing). Pull the mixture together with clean hands and tip out on to a clean work surface dusted with flour.
Roll out the dough to approx 1.5 iches and cut out approx 8 scones. Transfer to the prepared baking tray, brush the tops with the egg mixture and bake in the preheated oven for 15-20 minutes.
Allow to cool before transfering to an airtight container. Best served on the day of baking, afterwards I recommend heating in the oven, microwave or toaster.