Cosmo Scones

Cosmo Scones

• Ready In: 40 mins
• Yields: 6 scones

Ingredients

• 300  g self-raising flour, plus extra to dust
• 1  teaspoon baking powder
• 50  g butter, chilled and cubed
• 50  g caster sugar
• 1  orange, zested and juiced
• 1⁄2 lime, zested and juiced
• 150  ml milk
•  light  double cream, softly whipped, to serve

• cranberry compote

• 200  g frozen cranberries or 200  g  frozen summer  fruit
• 75  g caster sugar
• 1  orange, zested and juiced, plus extra zest to decorate (optional)
• 1⁄2 lime, zested and juiced

Directions

1. First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 minutes until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve.
2. Preheat the oven to gas 6, 200C, fan 180°C Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.
3. Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out into a lightly floured surface and knead lightly, then roll out to a thickness of about 2.5cm.
4. Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 minutes, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like.