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 (¼pt) milk
- Milk for brushing
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.