A great seasonal recipe with zesty orange flavours, ground almonds, a mix of spices and a demerara crust.
Preheat the oven to gas 4, 180°C, fan 160°C.
Place the orange rind and spices into a large mixing bowl and add the grapes, then toss well to coat. Add the orange juice, ground almonds, melted butter and 60g (2oz) of the demerara sugar, then toss well so all the grapes are covered in the juice, spices, sugar and almonds.
Make up the scone mix according to packet instructions and roll out on a lightly floured surface to a rough oval shape measuring approx 35cm x 25cm and place onto a lightly greased rectangular baking sheet.
Pile the grape mixture onto the scone base and spread to within 5cm of the edge. Fold the scone edge up and over the grape filling and gently press down to hold into place. Lightly brush the edges with beaten egg and sprinkle with the remaining demerara sugar.
Bake in the preheated oven for 15-20 minutes until the scone is golden and cooked through.
Serve warm with clotted cream, crème fraîche or a good vanilla ice cream.
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