Dried cranberry scones

From: Baking with Love

* 375 g (3 cups) self-raising flour
* 55 g (¼ cup) caster sugar
* 310 g (1¼ cups) sour cream
* 30 g butter, melted
* 1 large egg, lightly beaten
* 150 g (1 cup) sweetened dried cranberries
* 60 g (½ cup) icing sugar
* 1 teaspoon freshly grated orangerind
* 1 tablespoon fresh orange juice

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper.
2. Combine the flour and sugar in a large bowl and make a well in the centre. Combine sour cream, butter and egg in a small bowl and pour into well. Stir with a fork until moistened; stir in cranberries. With floured hands, gently knead dough in the bowl just until combined.
3. Turn dough onto lightly floured work surface and shape into a 23-cm square, about 2.5 cm thick. Cut into 9 pieces, each a 7.5 cm-square. Cut each square into 2 triangles.
4. Place scones on baking trays 2.5 cm apart. Bake until golden, about 15 minutes.
5. Place a wire rack on a sheet of baking paper. Combine icing sugar, orange rind and juice for a glaze. Place the scones on the rack and, while still hot, drizzle with the orange glaze.