This is my second recipe in my Royal Recipes series. These orange scones are a bit different, they don’t have any dried fruits in them. Besides this, the recipe is the well know scone recipe. The scones Queen Elizabeth loves are flavoured with orange zest and they also contain orange blossom water. I had no orange blossom water, so I’ve added good quality orange flavouring instead. I will make them again with orange blossom, to see if there is a big difference between them.
I mentioned the scones are made by the traditional recipe, so, for me, this means Mary Berry’s recipe. I made her scones and variations of the scones so many times, and they turn out amazing every time.
The orange scones are served with orange marmalade, traditionally, and, of course, clotted cream. I’ve added a twist and decided to make another batch of Orange Jam. As it’s a Tudor recipe (for non-Brits, this means from the 16th century), I though it would be appropriate to serve it with these orange scones.
Ingredients for 6 scones:
– 225g self-raising flour white
– 1 teaspoon baking powder
– 35g butter, soften
– 25g sugar
– orange flavouring
– orange zest
– 1 egg
– 110 ml milk
– clotted cream for serving
– Orange jam for serving
Mix the dry components by hand with the butter until it resembles bread crumbs. After that, add the beaten egg and the milk, the flavouring. Keep a bit of egg mixture, so you can brush the scones with it, a couple of teaspoons will be enough.
Pre heat the oven at 180C or 160C fan.
It takes less than 2 minutes to make the dough. The dough does not need resting, so roll the dough and cut the scones. Put them on a baking parchment, on a tray. Before putting them into the oven, brush the scones with egg wash.
Bake the scones for 10 to 15 minutes. I would suggest flipping the tray after 8 minutes, so the scones can bake evenly. It’s not necessary if you are using a fan assisted oven.
Do you like scones? Have you ever tried orange scones before?