Cranberry scones

Ingredients for 1 servings:

• 75 g cranberries, dried
• 50 ml orange juice
• 300 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 tbsp sugar
• 100 ml milk
• 50 g butter
• 1 egg yolk for brushing
• 1 tbsp water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for breakfast, as dessert or with tea

Chop the cranberries, if desired—but not necessary. Soak them in the orange juice for 10 minutes. Mix the flour with the baking powder. Place all ingredients except the egg yolk in a bowl. Add the cranberries and orange juice and knead into a dough (if it’s too sticky, add a little more flour). Shape the dough into a log, wrap it in cling film, and refrigerate for 20 minutes. Preheat the oven to 200°C (fan/convection oven). Divide the log into 8 portions and shape each into a round roll. Whisk the egg yolk with 1 tablespoon of water and brush the scones with it. Bake in a preheated oven at 200°C (400°F) for about 20 minutes. Tips: The scones taste best warm with freshly whipped cream and jam. They can also be easily reheated in the microwave the next day if you store them in a bag in the refrigerator.