Sunday, 17 February 2013

Cinnamon, orange & sultana scones


225g self raising flour, 50g butter,
50g sugar, juice and zest of 2
oranges, 20g sultanas, 1 tbsp cinnamon. 

Serves: 10 Preparation: 30 minutes

I adore making scones. If someone calls to tell me they're coming over for a cuppa, it's the work of but 15 minutes to prepare the pastry and pop them in the oven. These orange and sultana scones are something that I have been planning to make for some time - the scent of cinnamon and orange that fills the house is incredible and the plump spice infused sultanas make a wonderful contrast to the light, crumbling pastry. I served these with a little butter and marscapone whipped with orange juice and sugar.

1) Juice and zest the oranges and leave the sultanas to soak in the orange juice for at least 10 minutes.

2) Sift the 
flour, cinnamon and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the orange juice and sultanas in with the dry ingredients until a dough has formed. It's best to work scones with cool hands so if yours are warm, run them under the cold tap first (and dry them) before working it.

4) Roll out the pastry on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with a little milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

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