Recipe: Strawberry and Orange Scones

Aug 15 2008

THESE tasty scones contain pieces of fresh strawberry. Makes: approx 10. Preparation time: 10 minutes. Cooking time: 12 minutes.

INGREDIENTS –

300g (12oz) self-raising flour

5ml (1tsp) baking powder

75g (3oz) block butter, cut into small squares

50g (2oz) caster sugar

Finely grated zest 1 orange

75g (3oz) fresh strawberries, chopped into small pieces

50g (2oz) sultanas

150ml (¼pt) milk

milk for brushing

METHOD –

1 Preheat the oven to 200°C, 400ºF, gas mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.

2 Stir in the sugar, orange zest, strawberries and sultanas and mix well. Gently stir in the milk with a rounded knife until the mixture is soft dough and comes together in a ball.

3 Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾") thickness, then using a 6cm (2½") pastry cutter, cut into rounds.

4 Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack.

5 Delicious served warm or cold, spread with butter.

Cook’s tip: Handle the dough as little as possible or it will become tough. Dip the cutter in a little flour to stop the dough sticking. Any remaining scones can be stored in an airtight container for three days or frozen for up to a month – just reheat in the oven.