https://www.cutoutandkeep.net/projects/orange-scented-currant-scones • Posted by Ebury Publishing
These delightful fruity scones are the ones you will find served for afternoon tea at The Orangery at Kensington Palace. The recipe pays tribute to Queen Anne, who built the magnificent glass structure to house her collection of citrus trees. Serve them in true British style – with clotted cream and jam. Makes 8
These delightful fruity scones are the ones you will find served for afternoon tea at The Orangery at Kensington Palace. The recipe pays tribute to Queen Anne, who built the magnificent glass structure to house her collection of citrus trees. Serve them in true British style – with clotted cream and jam. Makes 8
Preheat the oven to 220°C/gas 7. Line a baking sheet with baking parchment.
Sift the flour into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, orange zest and currants.
Make a well in the centre and pour in the buttermilk and milk. Use a round-bladed knife to stir everything together to make a rough dough. Bring it together with your hands then tip it gently on to a board and knead it lightly and quickly until the dough is smooth.
Pat down and shape into a round about 2.5cm thick. Cut out rounds using a 6cm cutter, re-rolling the dough as necessary, then place on the prepared baking sheet. Brush with a little milk and bake in the oven for 15 minutes, until just golden, then remove from the oven and transfer to a wire rack to cool. Serve with clotted cream and jam. Store in an airtight container for up to three days.