Orange and cranberry scones - LezReviewBooks

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Orange and cranberry scones

People might not agree on how to pronounce the word scone or which flavour is the best, but without doubt, the scones are a quintessential British bake very popular worldwide for its simplicity and versatility. You can check my own recipe of my favourite scones below.

Recommended lesfic books while savouring these:

‘Perfect rhythm’ by Jae

This is a slow-burn romance between Leontyne, a famous lesbian pop singer, and Holly, an asexual nurse who cares after Leo’s father. When her father had a severe stroke, Leo is forced to go back to her small hometown entering a rollercoaster of emotions in the process. The book goes beyond the romance and also touches issues such as parents’ expectations, friendship and self-realisation. In this beautiful love story, the main characters savour apricot-orange cream scones while navigating the difficulties of their relationship.

‘Definite possibility’ by M. Cunnings

This is the third book in the Bay West Social series which follows the lives and romance of several friends living in a lesbian condo. They all meet at Lucy’s Coffee Bar to enjoy great coffee and yummy blueberry scones and orange and cranberry muffins.


350 gr. self-rising flour
¼ tablespoon salt
1 tablespoon baking powder
85 gr. butter
3 tablespoons sugar
150 ml. Milk
25 ml. orange juice
50 gr. dried cranberries
Zest from one orange


1.Preheat the oven to 220C/425F/Gas 7 (200C Fan).
2.Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
3.Mix 150 ml. of milk with 25 ml. of orange juice.
4.Gradually add the milk and orange to the dry ingredients, stirring it in until you have a soft slightly sticky dough.
5.Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/¾in thick. Use a 4cm/1½in fluted cutter to stamp out the scones. Make sure you don’t twist the cutter or the scones will not rise evenly.
6.Gently gather the trimmings together and pat out again to cut more scones
7.Arrange the scones on the greased baking trays and brush the tops with some milk.
8.Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
9.To serve, cut each scone in half and top with strawberry jam and clotted or whipped cream.

It takes around 30 minutes


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