A twist on the classic British fruit scone, but are still easy to make. Here they're spread with an orange flavoured butter.
Preheat oven to 200C/180C Fan/350F/Gas 4.
Lightly grease a baking tray.
Grate the zest from the large orange and set aside.
Squeeze the juice from the large orange and put in a small saucepan with the cranberries.
Bring to the boil, turn off the heat then set aside to cool a little.
Sift together the flour, baking powder and salt into a large mixing bowl.
Using your fingertips, rub the butter into the flour mixture.
Stir the orange zest and caster sugar into the flour and butter mixture.
Strain the soaked cranberries through a sieve over a measuring jug. Press down with a spoon to squeeze out any remaining juice from the cranberries.
Stir the sieved cranberries into the scone mixture.
Add enough yogurt or milk to the juice in the measuring jug to reach the 150ml mark.
Stir well to combine into a smooth liquid.
Add enough of the liquid mixture to the dry ingredients to form a soft dough - you may not need all of the 150ml, so add gradually without making the dough too wet.
Lightly knead the dough on a floured surface then roll out to approximately 2cm thickness.
Use a 6cm cutter to cut out scones, re-rolling the scraps to make 12.
Place them on the greased baking tray.
Brush a little milk over the tops of the scones then sprinkle with caster sugar.
Bake until risen and golden (13-15 min) then move to a wire rack.
Leave to completely cool if storing and freezing.
Served the scones split and spread with orange butter.
Beat the butter until soft.
Remove the zest from the medium orange and mix into the butter. Squeeze in a few drops of the juice from the orange and mix.
Add sufficient sifted icing sugar to sweeten the orange butter to taste without turning it into a buttercream.