Winter Spiced Scones with Cranberry & Orange
We love a scone at Yorkshire Rapeseed Oil! Who doesn't! This is a recipe full of Winter spice and flavour, and the perfect quick scone bake for the run up to Christmas!
300g plain wholemeal flour
3 tsp baking powder
Pinch of salt
30g caster sugar
30g dried cranberries
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
3 tbsp Yorkshire Rapeseed Oil or try our Yorkshire Rapeseed Oil with Ginger
1 egg
Milk
Juice and zest of an orange
Pre-heat the oven to 230C / 450F
Put the dry ingredients into a large bowl. In a separate bowl beat the egg and then add the juice of the orange along with enough milk to make up 3/4 cup. Mix well.
Using a fork, gently add the wet ingredients, including the oil to the dry ingredients until barely brought together. Place the contents of the bowl on a floured surface and use your fingers to very gently knead the mixture.
Gently pat the dough out and then fold once, making sure the dough is at a thickness of around 3½cm. Cut the scones with a floured cutter and place on a baking sheet. Glaze with a little milk.
Bake in the oven for 10-12 minutes, until risen and golden. Remove from the oven and place on a rack to cool a little.
Serve warm with butter. We also like a little orange curd if we can get our hands on some!
