I’ve given traditional scones a fresh twist with the addition of orange zest and served with maple butter for an indulgent weekend brunch offering!
Orange Scones with Maple Butter
for the scones
- 500g self raising flour
- Half teaspoon salt
- 100g light brown soft sugar
- finely grated zest of 2 oranges
- 100g unsalted butter (chopped if chilled)
- 2 eggs
- 200ml milk
for the maple butter
- 100g unsalted butter, very soft
- 40ml maple syrup
Make the scones: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two baking trays with non-stick baking paper.
Mix the flour, salt, sugar and orange zest together in a large bowl. Rub in the butter using your fingertips until it is no longer visible. Lightly beat the eggs in a jug then mix in the milk. Pour this mixture into the bowl with the flour mix, reserving two tablespoons for the glaze. Using a butter/table knife combine the wet and dry ingredients until they come together into a dough. Be careful not to overwork. Tip the dough onto a lightly floured surface.
Gently pat the dough out to 4cm (about an inch and a half) thick, fold in half and pat out to 4cm again. Repeat the patting and folding twice more, working gently, until you achieve an even dough. Pat the dough out to 2.5cm (one inch) and use a floured 6cm round cutter to cut out 15 scones, carefully re-folding and re-patting the dough as necessary. Place the cut scones on the prepared trays and brush the tops with the reserved glaze.
Bake for 20-25 minutes until risen and golden brown on top. The glaze should be nice and shiny. Transfer to cool on wire racks.
Make the maple butter: beat the butter with maple syrup until smooth and serve with the scones. Store any leftover maple butter in the fridge and bring to room temperature before serving.