(Cakes and biscuits - Makes 16)
Ingredients
225 g / 8 oz plain flour
3 tbsp sugar
1 tbsp finely grated orange peel
1 tsp baking powder
1/4 tsp ground cinnamon
100 g / 4 oz cold LURPAK Unsalted Butter
3 tbsp freshly squeezed orange juice
2 tbsp milk
Brushing: Milk
Baking time: Approx. 12 min. at 225° C/ 425°F / Gas Mark 7.
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Instructions
Mix flour, sugar, orange peel, baking powder and cinamon in a bowl. Cut the butter into smaller pieces and crumble it into the flour mixture. Bind the mixture together quickly with orange juice and milk. Knead lightly for a few seconds. Divide the pastry into 4 portions and roll each portion to make a ball. Press the balls flat to make large scones (approx. 10 cm / 4" diam.). Place the large scones on a baking tray lined with baking paper. Score each orange scone deeply - to make 4 triangles. Brush with milk and bake the large scones in the middle of the oven. Leave to cool on a cooling tray and break each scone into 4 triangles.
Quick orange scones taste good served with cold butter, lemon curd or cream cheese.
Tip: Quick orange scones can be frozen - to be warmed before serving.
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