Orange & Cinnamon Scones

  • 23 Dec - 29 Dec, 2017
  • Mag The Weekly
  • Cookery


· 850g plain white flour, sifted

· 3½ tsp ground cinnamon

· 3 heaped tsp baking powder

· 160g cold unsalted butter, cut into cubes

· 3tbsp caster sugar

· 1 orange, finely zested

· 3 eggs, beaten

· 400ml milk

· 1tbsp butter, melted


Preheat the oven at 240°C. In a large bowl, mix flour, cinnamon, baking powder and a good pinch of salt together. Add butter, sugar and zest, rubbing the butter into the flour mixture. Keep your hands high to incorporate air. You can also use a food processor for this. Make a well in the centre of the flour, add the eggs to the milk and pour into the bowl. Mix quickly to form a soft, dry dough. Add a little milk if the mixture is too dry. Put the dough on a floured surface and, with floured hands, shape it into a ball. Gently roll the dough out to 3cm thickness. Cut out the scones using a 6-7cm (3-in) cutter and transfer them to a baking sheet. Brush the top with melted butter and bake for about 12 minutes, until risen and golden brown in colour. Remove from the oven and cool on a wire rack. Serve warm with butter and a little marmalade.