Orange and lemon scones

Orange and lemon scones

NZ Herald 10/11/2009

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Serves 10

Ingredients

3 cups Self raising flour, sifted
½ cup Caster sugar
2 Oranges, for 1.5 tbsp of finely grated rind
2 Lemons, for 1 tbsp of finely grated rind
100 g Butter, chopped
1¼ cups Milk
1 to serve Lemon curd
1 to serve Raspberries, fresh

Directions

  1. Preheat oven to 180C.
  2. Place the flour, sugar, orange and lemon rind in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
  3. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.
  4. Turn out onto a lightly floured surface and gently bring the dough together.
  5. Roll out to 3cm-thick and use a 6cm-round cutter to cut out 10 rounds. Place the scones close together on a baking tray lined with non-stick baking paper and bake for 20-25 minutes or until cooked when tested with a skewer.
  6. Serve with lemon curd and raspberries.

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