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Earl Gray Scone

1. Soak the citrus peel with orange juice.
2. Combine cake flour and baking powder.
3. Add in soft butter and icing sugar, mix well.
4. Add in egg yolk, yogurt, and cranberries, and mix well.
5. Roll to 5cm high, keep in the chiller for 1 hour, then cut into 10cm rounds.
6. Brush with egg yolk and bake at 180°C for 25 minutes.