Cosmo Scones Recipe

Cosmo Scones Recipe

Not your average scone recipe – these Cosmo cocktail-inspired bakes are topped with a cranberry compote and flavoured with orange and lime for a delicious spin on the afternoon tea classic. 

Prep time: 20 Minutes minutes

Cook time: 20 Minutes minutes

Servings: 6 people

Preparation

  •  

    First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 mins until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve.
  •  

    Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.

 

  • Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out onto a lightly floured surface and knead lightly, then roll out to a thickness of about 2.5cm.

  • Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 mins, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like.

Ingredients

For the cranberry compote

Shop ingredients

Ingredients

For the cranberry compote

Shop ingredients Shop ingredients

Preparation

  •  

    First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 mins until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve.
  •  

    Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.

 

  • Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out onto a lightly floured surface and knead lightly, then roll out to a thickness of about 2.5cm.

  • Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 mins, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like.