Classic Fruit Scones with Orange Zest!
This is my recipe for a British baking classic – scones! My twist on this tea-time classic is made with raisins and some freshly grated orange zest for that added je-ne-sais-quoi!
I love scones, sweet and savoury! Sweet scones often have a little sugar and some dried fruit added to them and are great with butter, clotted cream or jam.
I also enjoy a good savoury scone, my favourites are made with cheddar cheese and chives, and split open when warm so that the butter can melt over them! Delicious!
I´d say scones are a cross between a bread and a biscuit. Unlike a traditional loaf of bread, they are not made with yeast. Instead, you use baking powder (both in the self-raising flour and I also add an extra teaspoon) to make these bad boys rise in the oven! That´s why scones are often referred to as a type of quick bread (just like soda bread).
However, because you work the scone mixture so little, it keeps its light, crumbly texture, slightly reminiscent of a biscuit.
Scones are very quick to make, as all it takes is a few ingredients, minimal handling of the dough (you do not want to build up any gluten!) and a short bake at a high oven temperature! Perfect for rustling up in time for afternoon tea!
See my recipe tips below to ensure you achieve a perfect result!
These fruit scones with orange zest are delicious when sliced open and served with either butter, jam or clotted cream, or a combination of these!
For more classic British bakes, why not try making this Swiss Roll Classic British Trifle or Lemon Drizzle Cake? If you are looking for more quick bread recipes, why not give this cheese and chive soda bread a go? You can have a delicious fresh loaf of bread ready within an hour!
Classic Fruit Scones with Orange Zest | British Baking Classic
Recipe
Ingredients (makes 10):
- 225g self-raising flour
- 1 tsp baking powder
- 40g caster sugar
- 75g cold butter, cubed
- Zest of 1 orange
- 50g raisins
- 1 large egg, beaten
- 3-4 tbsp milk, maybe a little more
Method:
- Preheat oven to 220°C. Line a baking tray with baking parchment.
- Rub together the flour, baking powder, sugar and butter until the mixture resembles breadcrumbs.
- Add in the orange zest, raisins, beaten egg and milk and mix the dough with a knife until it starts to come together.
- Finish bringing the dough together with your hands, adding a little more milk if the mixture is too dry. Be careful not to overwork the dough too much.
- Place the dough onto a lightly floured worksurface and roll it out until about 3cm thick. Start cutting out scones from the dough by using a round cutter, about 5 cm in diameter. Alternatively, you could use a glass.
Cut out as many scones as possible, then re-roll the scraps and repeat until you have cut out as many scones as you can. - Place on a baking tray and brush with a little extra milk.
- Bake in the preheated oven for 10-15 minutes until well risen and golden brown.
Tips for achieving the perfect scone:
- Make sure you rub the butter into the flour until the mixture resembles fine bread crumbs. You want all the fat to be coated by flour!
- Work the dough as little as possible! To prevent building up any gluten which will result in a hard, tough structure, handle the dough gently! Only do enough to bring it into a ball, roll out immediately and cut it into circles.
- Ensure you run the cutter straight through the scone and prevent twisting when you lift the cutter up. This will ensure the scones rise evenly in the oven.
