Cranberry-Orange Scones

Ingredients for 8 servings:

• 250 g wheat flour, type 405
• 50 g sugar
• 2 tsp cream of tartar baking powder
• 1 pinch of salt
• ¼ tsp baking soda
• 1 orange(s), grated peel of an untreated orange
• 75 g butter
• 1 large egg(s)
• 120 g cranberries, dried
• 60 ml orange juice, freshly squeezed
• 60 ml milk
• 1 tbsp milk, for brushing
• Cream cheese, optional
• Jam (orange marmalade), optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C (400°F). Combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Cut the cold butter into small pieces and knead in until crumbly. In another bowl, whisk the egg and mix it with the cranberries, orange juice, and milk. Add it to the flour-butter mixture and mix. Roll out the dough on the work surface into a circle; the circle should be about 2 cm (0.8 inches) high. Cut into 8 “cake slices.” Place them slightly apart on a baking sheet lined with parchment paper, brush with milk, and bake in the preheated oven for 12-15 minutes until light brown. The scones taste best when served lukewarm. If you like, cut them in half and spread each half with cream cheese and/or orange marmalade.