This scone is delightful when eaten warm. I ate two of these while they are still warm. The sour cream gives a soft and moist texture with a buttery taste! It is so easy and quick to put together, you'll be enjoying this within an hour!
Dried Cranberry Scones
Like most scones, this is good when eaten warm, fresh from the oven. It is not so soft on the next day, but that doesn't stop me from dunking them into my cup of hot coffee!
I'm sharing this with
(adapted from "Baking With Love" by Reader's Digest)
375gm (3 cups/13oz) self-raising flour
55gm (1/4 cup/2 oz) caster sugar
310gm (1-1/4 cups/11 oz) sour cream
30gm (1 oz) butter, melted
1/4 teaspoon orange essence (my addition)
1 large egg, lightly beaten
150gm (1 cup/5-1/2 oz) sweetened dried cranberries
60gm (1/2 cup/2 oz) icing sugar
1 teaspoon freshly grated orange zest
1 tablespoon fresh orange juice
- Use 2 large baking trays and line with baking (parchment) paper. Preheat oven to 200C (400F), gas mark 6. Combine the flour and sugar in a large bowl; make a well in the centre. Combine sour cream, butter, orange essence 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 23cm (9-in) square, about 2.5cm (1 in) thick. Cut into 9 pieces 7.5cm (3 in) squares. Cut each square into 2 triangles. Place scones on baking trays 2.5cm (1 in) apart. Bake until golden, about 15 minutes.
- Place wire rack on a sheet of baking paper. Combine icing sugar, orange zest and juice for a glaze. Place the scones on the rack and, while still hot, drizzle glaze over them.