Orange and cinnamon scones recipe
These gorgeous zesty orange and cinnamon scones are perfect for an afternoon treat with a spot of tea. Rustle up a batch or two today, you can even store in the freezer until needed if you can resist the temptation! See method
- 850g plain white flour, sifted
- 3½ tsp ground cinnamon
- 3 heaped tsp baking powder
- 160g cold unsalted butter, cut into cubes
- 3 tbsp golden caster sugar
- 1 orange, finely zested
- 3 eggs, beaten
- 400ml milk
- 1 tbsp butter, melted
Each serving contains
of the reference intake
- Preheat the oven, gas 9, 240°C, fan 220°C. In a large bowl mix the flour, cinnamon, baking powder and a good pinch of salt.
- Add the butter, sugar and zest and rub the butter into the flour mixture, keeping your hands high to incorporate air. Alternatively, use a food processor.
- Make a well in the centre of the flour, add the eggs to the milk and pour into the bowl. Mix quickly to a soft, dry dough. Add a little milk if the mixture is too dry. It may appear slightly lumpy.
- Put the dough on a floured surface and with floured hands shape into a ball. Gently roll the dough out to 3cm (1 1/2cm) thickness.
- Cut out the scones using a 6-7cm (3in) cutter and transfer them to a baking sheet. Brush the top with the melted butter and bake for about 12 minutes, until risen and golden brown. Remove from the oven and cool on a wire rack.
- Serve warm, halved with butter and a little marmalade, if you like.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Scones recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.