Orange and Cinnamon Scones
Ingredients
850g (1 3/4lb) plain white flour, sifted
3 1/2 tsp ground cinnamon
3 heaped tsp baking powder
160g (6oz) cold unsalted butter, cut into cubes
3 tbsp golden caster sugar
1 orange, finely zested
3 eggs, beaten
400ml (2/3 pint) milk
1 tbsp butter, melted
3 1/2 tsp ground cinnamon
3 heaped tsp baking powder
160g (6oz) cold unsalted butter, cut into cubes
3 tbsp golden caster sugar
1 orange, finely zested
3 eggs, beaten
400ml (2/3 pint) milk
1 tbsp butter, melted
Cooking Instructions
Preheat the oven, gas 9, 240°C, fan 220°C. In a large bowl mix the flour, cinnamon, baking powder and a good pinch of salt.
Add the butter, sugar and zest and rub the butter into the flour mixture, keeping your hands high to incorporate air. Alternatively, use a food processor.
Make a well in the centre of the flour, add the eggs to the milk and pour into the bowl. Mix quickly to a soft, dry dough. Add a little milk if the mixture is too dry. It may appear slightly lumpy.
Put the dough on a floured surface and with floured hands shape into a ball. Gently roll the dough out to 3cm (1 1/2cm) thickness.
Cut out the scones using a 6-7cm (3in) cutter and transfer them to a baking sheet. Brush the top with the melted butter and bake for about 12 minutes, until risen and golden brown. Remove from the oven and cool on a wire rack.
Serve warm, halved with butter and a little marmalade, if you like.
Add the butter, sugar and zest and rub the butter into the flour mixture, keeping your hands high to incorporate air. Alternatively, use a food processor.
Make a well in the centre of the flour, add the eggs to the milk and pour into the bowl. Mix quickly to a soft, dry dough. Add a little milk if the mixture is too dry. It may appear slightly lumpy.
Put the dough on a floured surface and with floured hands shape into a ball. Gently roll the dough out to 3cm (1 1/2cm) thickness.
Cut out the scones using a 6-7cm (3in) cutter and transfer them to a baking sheet. Brush the top with the melted butter and bake for about 12 minutes, until risen and golden brown. Remove from the oven and cool on a wire rack.
Serve warm, halved with butter and a little marmalade, if you like.
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