Orange Scones {Recipe}

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I’ve been doing our grocery shopping online for the past few weeks and last week, I had mistakenly ordered a 3kg bag of oranges instead of a 1kg bag. Probably because it was cheap and I just didn’t realise it was a 3kg bag. Oops. It seems my hand was quicker than the eye.

So what to do with so many oranges? Well, besides snacking on them, I decided to add them to my scones as an experiment and they turned out great. Light and fluffy with a subtle orange taste.  My husband and daughter (she called them “muffins”, it’s okay, I forgive her) loved them. I had to make another batch.

Try them with a little butter straight out of the oven and they’re perfect!

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Why scones? Scones are quick and easy to make. I remember them as being one of the first things we learned to make in high school, during food technology. They’re also quite plain so adding a little flavour to them wouldn’t hurt. It’s almost hard to go wrong with adding flavour to scones. Besides I had a lot of oranges to work with.

You will need the orange skin for this recipe so before you start, make sure to peel the orange skin, thinly slice it and then finely dice the skin. You will only need about 1 tablespoon. You can use more if you like orange peel. This was an experiment for me so I didn’t want to use too much.

Don’t forget to juice the orange as well.

orange-scones-orange-peel

Orange Scones – makes 12

Ingredients

2 cups self-raising flour
100g butter (chilled and cut into small cubes)
¼ tsp of salt
1 ½ Tbsp caster sugar
1 Tbsp finely diced orange peel
½ cup cold milk
¼ cup orange juice (freshly squeezed)
plain flour for dusting 

Method (step by step in pictures):

Pre-heat oven to 200ºC.

orange-scones-steps-1-6 orange-scones-steps-7-12 orange-scones-steps-13-18

Orange Scones – makes 12 scones

Ingredients: 

2 cups self-raising flour
100g butter (chilled and cut into small cubes)
¼ tsp of salt
1 ½ Tbsp caster sugar
1 Tbsp finely diced orange peel
½ cup cold milk
¼ cup orange juice (freshly squeezed)
plain flour for dusting 

Method:

  1. Pre-heat oven to 200ºC. Place flour into a large bowl. Add the butter.
  2. Using your fingertips, rub butter into flour until mixture looks like bread crumbs. Add salt.
  3. Add sugar and throw in the finely diced orange peel.
  4. Gently combine the flour mixture with a spoon then make a well in the centre.
  5. Pour in milk and orange juice.
  6. Combine everything with a spoon and make a ball with the dough (you will need to use your hands). At this stage you may need to add a little more milk if your dough is too dry and won’t form a ball or a little more flour if your dough is too wet. – Dough should be soft and not sticky. 
  7. Place the dough on a lightly floured surface and gently knead the dough until smooth. DO NOT over work the dough.
  8. With a rolling-pin, flatten the dough to about ½ inch thick. Use a 5cm round cookie cutter to cut out scones.  Knead any leftover dough together, flatten and cut out more scones.
  9. Place scones on a cookie tray lined with baking paper. Lightly dust the tops of the scones with a little plain flour. Bake for 18-23 minutes or until tops of scones are light golden in colour.

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NOTES:

  • Make sure the butter is cold so when it’s incorporated into the flour, the flour mixture resembles breadcrumbs.
  • Knead the dough very gently – dough should feel light and soft. Not too dense.
  • Overworking the dough will result in hard scones. If your baked scones turn out hard inside, then it’s been worked/mixed too much.
  • The insides of the scones should be soft and light.
  • I have read that placing the scones on the baking tray close together will result in the scones having softer sides, whilst placing them apart, will result in scones that are crusty and golden all around.

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23 comments

  1. I love how you did this recipe step by step on your blog post! These scones look delicious. I’m a fairly new follower and I’m really enjoying your blog so far! =)

  2. Love the progress shots. Scones are def quick and easy. Love eating them straight from the oven.

  3. Reblogged this on CupCake Couture and commented:
    I thought this is a super awesome twist on a traditional favourite and just had to share. Scones are one of those treats that are best enjoyed fresh out the oven or a few hours old… they not so great the next day, unless you plan on toasting them.

    Happy Baking and thanks to Much a Munch for this…

  4. these look great, love the addition of the orange zest, wonder if some cayenne pepper would give it an extra kick of flavor? just a though haha :p

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