Save to your scrapbook
Fruit scones with orange scented cream
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
225g self raising flour
1 tsp baking powder
50g butter, cubed
50g mixed peel
100ml milk, plus extra for brushing
100ml double cream
Zest and juice of 1 easy peeler (clementine) Waitrose Jaffa Orange Curd to serve
1 Preheat the oven to 220oC, gas mark 7. Place the flour and baking powder in a bowl. Using your hands, rub in the butter to resemble fine breadcrumbs. Reserve 1⁄2 tbsp mixed peel and add the rest to the
flour along with the sultanas.
2 Gradually mix in the milk to form a soft dough then knead gently on a floured surface. Roll out to an 18cm circle. Brush with a little milk and sprinkle over the gently pressing into reserved mixed peel, the surface.
3 Cut the dough into 8 wedges and place on a greased baking tray. Bake for 8-10 minutes until golden. Place on a wire rack to cool.
4. Meanwhile, whisk the cream until firm, then gradually stir in the zest and juice of the easy peeler. Serve the scones with the scented cream and orange curd.
The scones can be made and frozen in advance, just defrost and warm in the oven for 5 mintues before serving.
Typical values per serving:
This recipe was first published in February 2015.
Average user rating