Strawberry and orange scones

(23 ratings)
Strawberry and orange scones
Strawberry and orange scones
  • Makes: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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


  • 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 (pt) milk
  • Milk for brushing

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.


  1. Preheat the oven to 200C (400F, 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 (") thickness, then use a 6cm (2") pastry cutter to cut into rounds.
  4. 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.

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  • 3
(23 ratings)

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lesley pickles

I usually make scones with beaten eggs. Not tried eggless scones before. I will give it a go and leave a further comment.

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