Orange and cinnamon scones

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Makes 10-12

 

Butter, for greasing

450g self-raising flour

Pinch of salt

1 tsp cinnamon

Pinch of baking powder

50g caster sugar, plus extra for sprinkling

Zest and juice of 1 orange

100g butter, cut into cubes

1 egg, lightly beaten

50ml cream

200ml milk

 

  • Preheat the oven to 210˚C/190˚C/gas mark 8 and lightly grease a baking tray with butter.
  • Sift the flour, salt, cinnamon and baking powder into a large mixing bowl. Use your fingers to rub in the butter until the mixture resembles coarse breadcrumbs. Add the caster sugar and orange zest.
  • Pour the cream and milk into a jug. Add the beaten egg and mix to combine. Add half of the wet mixture into the dry mixture and combine with a fork. Keep adding the wet mixture bit by bit until it comes together into a dough. Set a little of the milk mixture aside.
  • Roll the ball of dough out onto a floured surface until it is about 2cm thick.
  • Cut out the scones using a 5cm round pastry cutter.
  • Place the scones onto the baking tray and brush with the reserved milk mixture. Sprinkle with some sugar and place in the oven for 15 minutes.
  • Cool the scones on a wire rack before serving.

 

Per serving:
245kcals, 9.1g fat (5.4g saturated), 35.8g carbs, 6.6g sugars, 5.2g protein, 1.5g fibre, 0.082g sodium

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