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!

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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. 🙂

 

 

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