Orange blossom scones
Vibrant in colour, with a golden crust, these light and velvety scones are bursting with citrus flavour for a summertime afternoon treat
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
450g plain flour
2 tsp bread soda, sieved
80g cold butter, cubed
80g caster sugar
2 eggs
2 tsp orange blossom water
enough buttermilk to make 300mls with the eggs and blossom water
zest of 3 oranges
100g golden sultanas
Method
Preheat your oven to 200°C and line two large flat baking trays with parchment.
Mix the flour and bread soda and rub in the butter until it looks like rough breadcrumbs. Stir in the sugar.
Lightly mix the egg, orange blossom water and the buttermilk and add to mixture.
As with pastry the less you handle the scone dough the lighter and crisper the scones will be. The mixture should be soft but not sticky.
Turn out onto a lightly floured surface and pat to about an inch and a half in thickness. Cut about ten scones with a cutter and place apart on a baking tray.
Bake for 20 minutes until risen and golden.
