Cosmo scones recipe

Method

1. 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.
2. 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.
3. 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.
4. 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 the scones with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like.

• See more Baking recipes

• Freezing and defrosting guidelines

  Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the scones warm, place them on a baking sheet for 10 mins in a moderate oven.