This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 10 Servings
occasions
Breakfast, Lunch, Dessertdairy ingredients
Butter, MilkCranberry & Blood Orange Scones
INGREDIENTS
DIRECTIONS
1
Preheat the oven to 195°C.
2
Sift your flour, baking powder and salt into a large bowl. I like to have plenty of room to gently but effectively mix the dough.
3
Add sugar and chop the chilled butter into the dry ingredients. Work quickly in order not to melt the butter. Rub between your fingers to create the texture of tiny, golden buttery breadcrumbs.
4
Add orange zest and cranberries to the bowl and mix well throughout the dry ingredients.
5
Make a well in the centre, whisk the milk and eggs together vigorously in a jug, and add two thirds of the liquids to the bowl.
6
Using your hand like a wide paddle, simply bring the dough together and gradually apply pressure and push it together into a soft ball, not too tight.
7
Add the remaining liquid if required, leaving a little liquid for brushing scones before baking.
8
Toss onto a floured surface and gently knead, flatten out and cut with your desired cutter – frilly, flat, whatever you fancy.
9
Place onto a baking sheet lined with baking paper if you have some. These sheets are reusable - waste not, want not.
10
Brush tops with a little of the eggy milk mixture that’s leftover and bake for 14-16 minutes. Remove and leave to cool, if you can wait that long.
11
We highly recommend you top with cream and your favourite seasonal compote.