It appears that March is going out “like a lion”. This morning has begun with a downpour, further drenching our already saturated yard. What a great reason to bake up a batch of these simply superb scones!
Just for you, the recipe:
1 1/2 cups all-purpose flour*
1/4 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon grated orange rind
6 tablespoons cold butter, cut into small pieces
1/2 cup milk which has been “soured” with 1 teaspoon of lemon juice
Line a baking sheet with parchment paper and preheat the oven to 425℉.
Stir the dry ingredients and orange peel together in a large bowl.
Use your fingers (or a pastry blender) to combine the butter with the flour mixture until it looks like coarse crumbs. Then stir in the soured milk with a fork until combined. Form the dough into a ball and place onto the baking sheet.
Flatten the dough into an 8 inch (20cm) round**. Cut the dough into eight wedges and spread them out onto the baking sheet. Using a pastry brush, brush a small amount of milk onto the scone tops and sprinkle with a little bit of sugar.
Bake for about 20 minutes, until lightly browned.
This makes eight scones. Serve warm or cold, with or without butter. (The orange rind gives a lovely fresh flavour to them.)
*I use gluten free all-purpose flour when I bake for our home. My favourite all-purpose flour is one made for the “Presidents Choice” brand, because it doesn’t contain rice flour.
** Tip: If you spread your hand open, the span from thumb tip to baby finger tip is close to 8 inches. No need to get out the ruler. 🙂