Dried cranberries and finely grated orange rind flavor these buttermilk scones. Handle the dough briefly, press it to the stated thickness, and use the hollow-sounding base as the final doneness cue. The recipe makes 20 scones.
Ingredients
- 3 cups (450 g) white self-raising flour
- 2 teaspoons caster sugar
- 60 g reduced-fat oil spread
- 3/4 cup (105 g) dried cranberries
- 1 tablespoon finely grated orange rind
- 1 1/2 cups (375 ml) buttermilk
- 1 tablespoon skim milk
Mix and shape
- Preheat the oven to 220°C, or 200°C fan-forced. Line a baking tray with baking paper.
- Combine the self-raising flour and caster sugar in a large bowl.
- Use your fingertips to rub in the reduced-fat spread until the mixture resembles breadcrumbs.
- Stir in the dried cranberries and orange rind. Add the buttermilk and stir gently only until combined.
- Turn the dough onto a lightly floured surface. Knead for 30 seconds, or just until smooth.
Cut and bake
- Press the dough to a thickness of 3.5 cm.
- Dip a 5 cm round cutter in flour and cut out 20 scones, bringing the dough together as needed.
- Arrange the scones on the tray and brush the tops lightly with skim milk.
- Bake for 12–15 minutes, until lightly browned and hollow-sounding when tapped on the base. Serve warm.
