Pistachio & Cranberry Scones

• 2 cups White Wings Self Raising Flour
• 1/2 cup CSR Caster Sugar
• 130g cold butter, grated
• 1 orange, zested and juiced
• ⅓ cup shelled pistachios, finely
  chopped
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 80ml milk
• ½ teaspoon vanilla extract

To decorate:

• 3/4 cup CSR Soft Icing Mixture, sifted
• 1 tsp orange juice
• 1 tsp milk
• Extra finely chopped pistachios

1. Pre-heat your oven to 200°C fan-forced. Line a baking tray with baking
   paper.
2. In a large bowl add together the flour and butter and ‘rub in’ the mixture
   using your fingertips until the mixture resembles coarse sand. Add the sugar
   and mix to combine.
3. Add in the orange zest, pistachios, cranberries and white chocolate chips.
   Stir to combine.
4. Make a well in the flour mixture, add the milk and vanilla bringing it together
   using a knife making sure not to over work the mixture.
5. Now flour your hands and turn the mixture onto your bench and gently fold
   it until it resembles a lightly kneaded dough, pat to a 2.5cm thick round.
6. Cut dough round into 8 sections. Place the wedges onto a lined oven tray.
   Brush scones with a little extra milk.
7. Bake for 10-15 until risen and golden on the top. Set aside to cool.
8. To make the glaze: in a small bowl, whisk together the soft icing mixture
   with the orange juice and milk to form a runny glaze.
9. Drizzle the glaze on the scones then top with extra crushed pistachios.