Cherry and Orange Scones
I knew I would have to start using it again and as the heatwave seems to have passed (we didn’t really get much of it here in N.Ireland to be honest), I wanted to bake something that you could enjoy with a nice cup of tea, and this recipe for these cherry and orange scones are perfect for just such an occasion. What better way is there to spend 10 minutes on a cold day, than indulging in a world of tart and sweet flavours, topped with clotted cream/butter and homemade jam?
- 60g dried cherries
- 3 tbsp orange liqueur
- 450g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp orange zest
- 2 tbsp caster sugar
- 55g chilled butter, cubed
- 250ml milk
- Put your cherries into a bowl and add the orange liqueur. Leave to soak for a couple of hours.
- Preheat oven 200c and line baking tray with parchment paper and a little vegetable oil.
- In a large mixing bowl add the flour, baking powder, salt, sugar and orange zest. Then rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre add the milk along with the cherries (drained from the liqueur). Stir in using a wooden spoon until a soft dough is formed.
- Flour your work surface and your hands. Turn out the dough on your work surface and using your hands, work quickly to flatten the dough down into 1 inch thickness.
- Using 2 1/2 inch cutter, stamp out the scones and brush the tops with a splash of milk. Place gently onto your lined baking tray and bake for 12-15 minutes or until rising and golden in colour.
- Serve hot or cold with jam and clotted cream.
- Yield: 12 scones