Hello again and welcome to the second instalment of scones for this week! This time I shall be flavouring my scones with orange and crunchy walnuts. These little scones didn’t quite rise as much as I hoped they would, so maybe cut them a little thicker so that you are able to cut them in half and fill them full of jam and cream. In my case I shall squish two together 🙂
So here goes the ingredients:
225g self-raising flour
50g soft margarine
115g coarsely chopped walnuts
Rind and juice of one orange
Pinch of salt
And here is the method…
Preheat the oven to 220°C/gas mark 7 and loosely line a baking tray with greaseproof paper.
Sieve the flour and salt into a large mixing bowl and using your hands rub the margarine into the flour until it resembles fine breadcrumbs (remember you can shake the bowl from side to side to see if there is any large chunks of margarine remaining).
Using a grater remove all the rind from the orange and add this to the breadcrumb mixture.
Squeeze the juice into a bowl and set aside 2tbsp, with the rest of the juice make up 120ml of liquid with water in a measuring jug.
Add this and the chopped walnuts to the breadcrumbs. Using your hands form the dough into a ball and turn out onto a lightly floured surface. If the dough is too sticky add some plain flour. Roll this out till it is about 3cm thick.
Then using a cutter/the rim of a glass cut out the scone and repeat this process until all the dough is used up. Place the scones onto the lined baking tray and brush lightly with the remaining orange juice.
Bake for around 15-20 minutes or until golden brown, turn out onto a cooling rack. Serve with jam and cream as an afternoon treat or on their own.
I hope you enjoy baking and eating these as much as I did 🙂 Happy Baking everyone!