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Strawberry and orange scones

Strawberry and orange scones

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Tangy orange zest gives this classic scone recipe a modern twist - delicious with creamy butter.

Makes: 10
Prep time: 10 mins
Cooking time: 12 mins

Ingredients

Handle the dough as little as possible otherwise 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 2-3 days or frozen for up to a month - just reheat in the oven.

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300g (12oz) self-raising flour
1tsp baking powder
75g (3oz) block butter, cut into small squares
50g (2oz) caster sugar
Finely grated zest of 1 orange
75g (3oz) fresh British strawberries, chopped into small pieces
50g (2oz) sultanas
150ml (¼pt) milk
Milk for brushing

Method

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.
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.
Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾") thickness, then use a 6cm (2½") pastry cutter to cut into rounds.
Place on a baking tray, spacing the rouns a little bit apart and brush the tops with milk. Cook for 10-12 mins until risen and golden brown then transfer to a cooling rack. They're delicious served warm or cold and spread with butter.

Cook's tip: Handle the dough as little as possible otherwise 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 2-3 days or frozen for up to a month - just reheat in the oven. www.enjoycountrylife.co.uk

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