I found Crumbliest Scones when a member of the Facebook baking group asked me for a recipe. To be honest, I’ve never heard this name before so I did a Google search and found that this recipe was actually created by Jamie Oliver. I followed the recipe to a T (with some minor changes) as it is easy and straightforward to follow. I love the end result especially when the scones come out of the oven. They are light and crumbly with a hint of orange fragrance as I had grated some orange zest into the flour before mixing it into a dough. The scones are best served with clotted cream and jam with English tea.
60g dried cranberries, (can use other dried fruit – apricots, blueberries or raisins)
orange juice for soaking
75g cold butter
250g selif-raising flour (I used 250g plain flour + 3.5 tsp baking powder) – sifted
1 tsp baking powder
1 heaped teaspoon raw sugar (15g) or caster sugar
¼ tsp salt
orange zest from 1 orange
1 large egg
2 tbsp milk
1 beaten egg for brushing
Put the dried fruit into a bowl and pour over just enough orange juice to cover and set aside for 2 hours.
Preheat the oven to 200 deg C. Drain your soaked fruit (I used dried cranberries and cut into small pieces)
Put butter, flour, baking powder, sugar, orange zest and ¼ tsp salt into a mixing bowl and rub the butter and flour mixture together till crumbly.
Add in egg and milk, and stir it up with a spatula. Add cranberries to the mixture. Move it around a little as possible to get it looking like a scruffy mass, do not over mix. (you can use hand to knead the dough lightly)
Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
Roll the dough out on a lightly floured surface until it’s about 2-3 cm thick. With a 6cm round cutter, cut out circles. Brush the top of each scone with beaten egg and bake in the oven for 12-15 minutes, or until golden.