Cosmo Scones
- Ready In:
- 40mins
- Ingredients:
- 12
- 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
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom