At the end of last summer, my good friend Katrina made the most incredible scones and served them with multiple of her homemade jams. She reminded me how much I love scones – something so simple and fast to make but absolutely warming and delicious! I’ve had so much citrus at home so wanted to use some for this recipe. Feel free to serve the scones with any sort of jam, but I do love it with a raspberry and orange sort of sauce that I’ve added in below. It’s not as sweet as jam, and I thickened it with corn flour – but this way the sugar doesn’t over power the flavour of the raspberry. I also just use double cream – that way no extra effort is needed in thickening cream!
Prep time: 10 minutes
Cook time: 20-25 minutes
pinch of salt
2 tsp baking powder
1/2 tsp bi carb soda
1 heaped tsp of vinegar
1 lemon (zest and juice)
1 orange (zest and juice)
120g butter (cold)
230 ml milk
1 small egg
320g raspberries (fresh or frozen)
1/2 cup sugar
1 heaped tbsp corn flour
1 container of double cream
- Preheat the oven to 200 degrees. Line a baking tray with baking paper.
- In a large mixing bowl sift in the flour. Add in the sugar, salt, baking powder. Mix the bi carb soda together with the vinegar so that it fizzes and activates, then also add it into the mixing bowl. Dice the butter (make sure it’s cold and straight from the fridge) then add it into the bowl and use your hands to crumb it together with the flour plus other dry ingredients in the bowl. Try not to over work it and once it’s more or less roughly combined, has quite a grainy and breadcrumb consistency add the zest of the lemon and the orange into the bowl.
- In a separate bowl whisk together the juice from the lemon, the milk and the egg (leaving a bit of the egg aside to brush over the scones). Pour this mixture into the bowl with the rest of the ingredients then use a fork or a palette knife to roughly combine the dough together. Once it’s nearly all combined (again try not to over work it here), transfer it on top of a well floured surface. Sprinkle some extra flour over the top of the dough, flour your hands then fold the dough over several times (similar to kneading but more like folding over and pressing lightly) but only 3 or so times until the dough is more combined, then push it together. Pat it down into a round shape – approximately 2 and a half-3 cm thick.
- Use a cookie cutter or some sort of round pastry form that’s well coated in flour to cut out the scones (coat it in flour whenever you need – so that it does not stick to the dough). Once you’ve cut out the scone shapes, there will be remaining dough – combine that together and fold it once if you need to but try not to over work it. Pat it down again then cut out more scones shapes.
- Transfer the scones onto the baking tray and brush with extra egg wash from the remaining extra egg. Whisk it if needed.
- Place it into the oven and bake for 20-25 minutes or until the surface of the scones is golden (you may need to rotate the tray half way during if one side of your oven is hotter then the other).
- While the scones are cooking in the oven, make the raspberry and orange sauce. Place the raspberries, sugar, corn flour into a small pot and squeeze in the juice of the orange, stir together. Bring the mixture to a boil then reduce the heat to a medium simmer, stirring often until the raspberries have broken down. After 10 minutes, remove from the heat and pass the thickened sauce through a sieve to remove the seeds from the berries. Use a spoon or spatula to help press the sauce through the sieve.
- Once the scones are ready, cool the scones for 10 minutes then eat with cream and jam whilst still slightly warm.
Recipe created in collaboration with Mason Cash