Pecan nut and orange zest scones
Give traditional scones a makeover with these zesty triangles
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
450g plain flour
pinch of fine sea salt
4 very level tsp baking powder
80g butter, chilled and cubed
70g golden caster sugar
2 eggs, lightly beaten
zest of 4 oranges
1 tsp vanilla essence
enough milk to make 300mls when added to the egg
handful of pecan nuts, chopped
For the orange icing:
70g icing sugar
juice of ½ orange and the zest of the orange
Method
Preheat your oven to 200°C and line a baking tray with parchment.
Sieve the flour, salt and baking powder together. Rub in the cold butter until it resembles rough breadcrumbs. Stir in the sugar.
Lightly mix the egg, zest and vanilla together in a measuring jug. Add the milk until the mixture is 300ml when combined.
Add this to rest of the ingredients and stir in the chopped nuts.
Turn the dough onto a lightly floured surface and pat to about an inch and a half in thickness. Cut it into twelve triangles and place them apart on baking tray.
Bake for about 20-25 minutes until risen and golden on top.
To make the icing stir the icing sugar, add the juice until the icing is liquid and stir in the zest. Drizzle the scones with the orange icing once cool.
