Monday, 14 December 2009

Cranberry and Tangerine Scones

I have been neglectful of my Christmas cooking duties. December has been lost to one cold or sore throat after another and suddenly we have less than two weeks to go and nothing has been done!

So as of today I have to get cracking, every day I have something planned. Like a Martha Stewart monthly calendar, I have listed all the food, drink and
entertaining jobs needing done and assigned days and hours to the tasks. So christmas morning scones are today's task. These would freeze well to be heated up on the day - but unfortunately there are none left so expect I will  make them fresh on the day. It is the season for citrus fruit and I particularly love the taste of sweet tangerines but oranges, clemantines or even fresh juice out of a carton would give a similar end product.

Cranberry and Tangerine Scones
100g (4oz) fresh cranberries, chopped
1 tbsp caster sugar

350g (12oz) self-raising flour
100g (4oz) caster sugar
85g (3oz) cold unsalted butter
100 ml yogurt
50ml whole milk
1 egg
Juice and zest of 2 tangerines (or around  50ml orange juice) 

Preheat the oven to 200C/Gas 6.
Toss the chopped cranberries with the 1tbsp of caster sugar and set aside.
Mix together the flour and sugar in a bowl. Rub the butter in with your fingertips until it resembles breadcrumbs. Try to be as light-fingered as possible and handle the mixture as little as possible- this will keep the scones light and airy as they bake. Add the cranberries to the dry mixture.
Stir together the yogurt, milk, egg and the juice and zest of the tangerines. Add the wet ingredients to the dry ingredients and mix gently to form a soft dough.
Roll the dough out to 3cm/1inch thickness and cut out rounds with a cutter, I like these to be dainty and delicate, around 3cm in diameter. Collect the trimmings together, re-roll and cut out more rounds.
Place on a baking sheet and bake for 10-12 minutes until golden.

These are lovely topped with a tangerine and icing sugar glaze and served with morning coffee but I find this to be a little too sweet for breakfast. 

These scones can be prepared the night before for a quick breakfast. Leave the dry ingredients and fruit mixed together in one bowl, set the jug of ready mixed wet ingredients in the fridge overnight and in the morning, they can be mixed together, rolled out and baked.

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