75 g cranberries
75 g raisins
30 g morgans spiced rum
20 g golden syrup
orange juice from 1 orange
260 g flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
50 g brown sugar
3 tsp baking powder
50 g butter
100 g sourcream
80 g milk
zest from 1 orange
- Soak the cranberries and raisins in the rum, syrup and orange juice over night.
- With the tray you're using for the scones inside, preheat the oven to 240°C.
- In a mixing bowl, whisk together flour, salt, spices, sugar and baking power. Add the butter and use your hands to mix it in with the flour until you have a moist flour with fine crumbs.
- In a separate bowl, whisk together sour cream, milk, orange zest and the berry mix.
- Create a well in the flour mix and pour the liquid into it. Use a fork to quickly blend it all together. The dough will be quite wet.
- Tip the dough out on a lightly floured surface. Form it into 4-6 lumps and put them on grease proof paper. Take the tray out from the oven and slide the scones onto them. Bake on the top shelf for 10 minutes, until they've become golden brown. Then lower the temperature to 180 °C and bake for another 15-20 minutes on the bottom shelf.
- Let the scones cool on the tray for a couple of minutes. Using a thin spatula, take them off the paper and slide them onto a cooling rack. Cover them with a teatowel and let cool for 5-10 minutes before serving.
Storage: These scones taste best straight out of the oven, and covered with a teatowel they're good to eat for the rest of the day. Once cooled, heat in the micro for a few seconds just before serving. They're suitable for freezing.