Cranberry and orange scones

Another mixed success this one. I like scones, and was tempted by the American practice of adding double cream to the mixture. But the result was a bit cakey for my liking, and the baking powder seemed not to have cooked through, giving a bit of a chemical aftertaste. Also, the size I chose, 7.5cm, was a bit too big. I'll try again soon with a more classic British recipe - omitting the cream. But the American one is still a good option, but I'd cut back on the baking powder, and reduce their size.

300g plain flour
50g granulated sugar
1tbs baking powder
1tsp coarse salt
zest of one orange
100g cold butter, cut into small pieces
120ml double cream
60g dried cranberries

Mix the flour, sugar, zest, baking powder and salt. Then rub in the butter until it looks like messy breadcrumbs. Add the beaten eggs and cream, then mix in the cranberries. Move quickly, because the dough does not like being warmed up.

At this point, I put the dough in the fridge, wrapped in cling film and in a plastic bag, overnight. It didn't seem to do any damage. This morning, I rolled it out into a 2cm-thick circle, and cut out seven 7.5cm circles (in future I think I would do more like 5cm circles and 2.5cm thick). I brushed with egg wash (a beaten egg with some water added) and put in the oven for 23 minutes at 200C. They could possibly have done with an extra few minutes, but they looked good, so I took them out.

I'm not sure the egg wash is worth wasting a whole egg on, so I'll just brush with a little milk next time.

This recipe is my tweaked version of one by Ina Garten, a tv chef here.