Afternoon tea doesn’t need to be something you go out for! You can have these on the table, tasting amazing in literally 20 minutes flat.
I usually make these with doves farm wheat and gluten free flour, but they work just as well (if not better) with regular self raising flour. You can also substitute, or leave out the orange flavouring- but I think it’s an amazing addition to the traditional scone. Equally you can leave out the fruit or substitute with chocolate chips if you are feeling particularly naughty!
- 350g self-raising flour (can be gluten free self raising flour)
- Pinch of salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp orange extract or grated orange zest.
- Juice from a quarter of a lemon or squeeze of bottled lemon juice
- Handful of dried fruit (sultanas, currants, cranberries, apricots, glace cherries etc)
- 1 beaten egg (as a glaze)
- Jam and cream for serving (clotted, whipped double cream, squirty cream etc, will all work!)
- Preheat your oven to 200 degrees fan.
- Add the lemon juice and orange extract to the milk.
- Meanwhile add the flour, salt, baking powder and chilled butter to a mixing bowl.
- Rub the butter into the flour until the mixture looks like breadcrumbs, then add the fruit.
- Pour the liquid mix into the dry mix and stir to bring the mixture together. The less you stir the better.
- Flour your surface and push the scone mix flat until it is about 4cm high.
- Use a round cutter to cut out as many scones as the mixture provides. (This will differ depending on your cutter! I get 7 large scones).
- Put the scones on a baking tray, brush with the beaten egg and bake in the oven for 12 minutes.
- They will have risen and be golden brown. Place them on a wire rack to cool.
- Serve warm with jam and cream.