Orange Cranberry Scones (Eggless)

Tender, eggless scones packed with orange zest and cranberries.

Prep Time: 20

Cook Time: 25

Total Time: 45

Makes: 8 scones

In a mixing bowl, combine the flour, baking powder, salt and sugar. Stir in the orange zest.
Grate the frozen butter into the bowl and using your fingertips, rub it into the mixture until it resembles coarse breadcrumbs with some bigger bits of butter scattered throughout.
Toss the cranberries in and then 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 silicone baking mat and pat into an 8" 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, then brush over the top and sides of each scone.
Bake for 25 minutes or until golden-brown on top and puffy. Let them cool for 15 minutes before diving in. Scones taste best on day one in terms of texture, but can be stored at room temperature for 2 to 3 days (if it's not super warm and humid) and in the fridge for a week, reheating as needed. Happy baking!