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Orange and Cinnamon Scones

One of the best baking tips we can give you is to always use a very large bowl — nothing is more frustrating than having flour flung over the rim due to using a too-small bowl! Here is a perfect excuse for you to test our theory: these light and lovely scones are delicate and absolutely delicious. Amp up the orangey goodness with a good slather of orange marmalade, if you like!

Orange and Cinnamon Scones

5¾ oz. self-rising flour (3¼ cups)
1 tsp. cinnamon
pinch baking powder
pinch salt
3½ oz. cold butter, cubed (7½ tbs.)
1¾ oz. caster sugar (¼ cup), plus more to sprinkle
zest and juice of 1 orange (juice is ¼ cup)
¾ cup milk
¼ cup heavy cream
1 egg, lightly beaten

Preheat the oven to 375°F. Butter a baking tray or line with parchment paper.

In a large bowl, sift together the flour, cinnamon, baking powder, and salt. Using your fingers or a pastry cutter, rub in the butter until the mixture resembles coarse breadcrumbs. Add the sugar and the orange zest.

Combine the milk, cream, and egg in a jug and stir half into the flour mixture using a fork. Keep adding the wet ingredients bit by bit until it comes together in a soft dough. Set a little of the mixture aside, about 1 tbs..

Transfer the dough to a floured surface and roll out to ¾” thick. Using a 2″ biscuit cutter, cut out rounds and transfer to prepared baking sheet. Gather up the dough and repeat. Brush the tops with the reserved milk mixture and sprinkle with sugar. (We swapped out the caster sugar for demerara.) Bake for 15-18 minutes, or until golden. Cool slightly before serving.

One Comment Post a comment
  1. kristenchan0921 #

    Love the flavour combination! I bet they taste amazing 😉

    April 22, 2015

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