Easy to make and easy to eat, these soft and fluffy scones from I love milk and cookies are just the thing if you need to carry your breakfast around. Dab the hot scones with some good-quality butter or sandwich with cream and raspberry jam – recommended for those who are not on diet. If you feel that the orange flavor does not come through, throw in some freshly grated orange zest for that extra zing.

ORANGE AND CURRANT SCONES

Ingredients:

1 3/4 cups all-purpose flour

4 tsp baking powder

Pinch of table salt

1/3 cup unsalted butter, diced

1/2 cup dried currants

Zest of 1 large orange

1/2 cup orange juice

1/4 unsweetened yogurt

3 tbs honey or maple syrup

1 tbs milk, for glazing

Method:

  • Preheat oven to 200˚C. Line a baking sheet with parchment paper. In a large bowl, sift flour, baking powder and salt.
  • Using a pastry blender, cut in butter until the mixture resembles pea sized lumps. Stir in currants and orange zest.

  • Make a well in the center of the bowl. Mix together orange juice, yogurt and honey in a separate measuring cup.
  • Pour all at once into the dry ingredients. Mix until incorporated. Transfer the dough to a lightly floured surface.

  • Roll out to approximately 3cm thick. Using a cutter, cut out as many portions of dough as possible. Re-roll leftover dough.
  • Cut out more portions until all of the dough has been used up. Place scones on a prepared baking sheet at least 5cm apart.

  • Brush the tops of the scones with milk. Allow the dough to rest for about 10 minutes. Bake in the oven for 10-15 minutes.
  • When the tops are golden brown, remove from oven and transfer to wire racks to cool slightly. Makes 15 scones.

Hot Buttered Scones

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