EGGLESS ORANGE CRANBERRY SCONES
INGREDIENTS
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt, if using unsalted butter
- ½ cup caster sugar
- Zest of 2 medium oranges (try using Valencia oranges)
- 100 grams frozen butter
- 1 cup dried cranberries
- ½ cup chilled cream
- To finish: 1 tablespoon cream + 1 teaspoon water
METHOD
- In a mixing bowl, combine the flour, baking powder and salt, if using. Stir in the orange zest.
- Grate the frozen butter into the bowl and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs with some bigger bits of butter scattered throughout.
- Add the cranberries and pour in the cream. Bring the dough together with a silicone spatula, then use your hands to shape it into a rough mass. Don’t overwork the dough or you’ll end up with tough scones.
- Tip the dough out onto a silicone baking mat and pat into an 8-inch wide circle. Slice into 8 equal triangles with a sharp knife to help cut through the cranberries.
- Slide the mat onto a baking tray and chill the sliced dough for 20 minutes.
- Preheat the oven to 200˚C.
- Now separate the sliced dough, placing each scone at least an inch apart on the baking tray. Mix the cream and water in a small bowl and brush it over the top and sides of each scone.
- Bake for 25 minutes or until all the scones are golden-brown on top and puffy. Let them cool for 15 minutes before serving with cream or butter and jam.
- Scones taste best on the day they are baked, but they can be stored at room temperature for 3 to 4 days and in the fridge for a week, reheating as needed.
SHORTBREAD COOKIES
INGREDIENTS
- 100 grams cold butter, cut into cubes
- 175 grams flour
- 50 grams caster sugar
METHOD
- Rub the butter into the flour in a large bowl till the mixture resembles bread crumbs. This will take about 10 minutes.
- Add the sugar and mix with your hands till a crumbly dough starts to form. A shapeless form is fine since the dough has no liquid to hold it together.
- Tip the dough out onto a sheet of cling film, pat it into a rough ball and chill it for 10 to 15 minutes.
- In the meantime, preheat the oven to 180˚C and grease a baking tray or line it with a silicone sheet.
- Unwrap the chilled dough, lay it down on a clean, lightly floured surface and begin pressing it into a flat disc. The thinner you make it, the crisper the cookies will be. Use a rolling pin if it makes it easier.
- Cut out the shapes you like, lift them off with a palette knife or a flat, broad spoon and lay them on the prepared tray. Bake for 10 minutes until browned and slightly puffed. Adjust the baking time depending on the size and thickness of your cookies. Repeat with the remaining dough by gathering it up and rolling it out as many times as needed.
- To finish, decorate with chocolate spread or icing.
Warning: Ask a parent or adult to help with these recipes.
Recipe credit: Gayatri Shrikhande on Instagram @thedessertedgirl and www.thedessertedgirl.com
