Orange Butter
Preheat the oven 250oC/475oF/Gas Mark 9.
First make the Orange Butter:
Cream the butter with the finely grated orange rind. Add the sifted icing sugar and beat until fluffy.
Sieve the flour into a large wide bowl, add a pinch of salt, the baking powder and caster sugar. Grate the rind of one orange on the finest part of the grater over the dry ingredients in the bowl. Mix the dry ingredients with your hands, lift up to incorporate air and mix thoroughly.
Cut the butter into cubes, toss well in the flour and then with the tips of your fingers, rub in the butter until it resembles large flakes. Make a well in the centre. Whisk the eggs with the milk, pour all at once into the centre. With the fingers of your ‘best hand’ outstretched and stiff, mix in a full circular movement from the centre to the outside of the bowl. This takes just seconds and hey presto, the scone dough is made. Sprinkle some flour on the work surface. Turn out the dough onto the floured board. Scrape the dough off your fingers and wash and dry your hands at this point. Tidy around the edges, flip over and roll or pat gently into a rectangle approx. 45 x 30cm (18 x 12 inch) and 2cm (3/4 inch) thick.
Spread the soft orange butter over the surface. Roll up lengthwise and cut into pieces about 4 1/2cm (1 3/4 inch) thick.
Brush the tops with egg wash (see below) and dip the tops only in granulated sugar. Put onto a baking sheet fairly close together.
Bake in a preheated oven for 10-12 minutes or until golden brown on top.
Egg Wash
Whisk one egg thoroughly with about a dessertspoon of milk. This is brushed over the scones to help them brown in the oven.
Practical Tip
Scone mixture may be weighed up ahead – even the day before. Butter may be rubbed in but do not add raising agent and liquid until just before serving.
Variations
Chocolate and Hazelnut Scones
Makes scones as in main recipe and roll out as for orange scones. Slather with Green and Blacks Chocolate and Hazelnut Spread. Roll up lengthwise like a Swiss roll.
Egg wash and sprinkle with toasted hazelnuts. Bake in the preheated oven for 10-12 minutes approximately.
Marmalade Scones
Makes scones as in main recipe, roll out as for orange scones. Slather with homemade marmalade (chop peel finely first). Roll up lengthwise like a Swiss roll. Egg wash and bake in the preheated oven for 10-12 minutes approximately.
