Citrus Scones

Name: Citrus Scones
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Serves 6
Cuisine: british
Ingredients: 175g ricotta; finely grated zest of 1 orange; 100g golden caster sugar; 200g self-raising flour; 50g butter; 1-2 tbsp milk plus extra for brushing; a little flour for sprinkling; 1 tbsp demerara sugar; cream or butter and lemon or orange curd, to serve

4.90 (8)

⏱ 43 mins 🍽 Serves 6 🌶 british ✅ More effort 🏷 Dessert

These British dessert scones offer a delightful variation on a classic. Incorporating ricotta and fresh orange zest into the dough creates a wonderfully light texture. After a brief knead, the dough is shaped, scored, and baked until perfectly risen and golden. Best served warm on the day they are made, they are delicious with a spread of cream or butter alongside a tangy lemon or orange curd. This recipe yields six generous portions.

Ingredients

175g ricotta
finely grated zest of 1 orange
100g golden caster sugar
200g self-raising flour
50g butter
1-2 tbsp milk plus extra for brushing
a little flour for sprinkling
1 tbsp demerara sugar
cream or butter and lemon or orange curd, to serve

Method

Grease a baking sheet and preheat your oven to 200C/Gas 6/fan oven 180C. Place the ricotta in a bowl and combine it with the orange zest and half of the golden caster sugar. In a separate bowl, sift together the self-raising flour and the rest of the sugar. Add small cubes of butter and rub them into the flour mixture until it resembles fine breadcrumbs.
Mix the ricotta blend into the flour mixture. If needed, incorporate 1-2 tbsp milk to form a soft dough that is not sticky. Turn the dough out onto a surface dusted with flour and give it just a few light kneads until it looks smooth. avoid overworking to prevent tough scones.
Press or roll the dough out to a thickness of about 4cm/11⁄2in. Form it into a neat round, place it on the prepared baking sheet, and use a knife to score it into six equal wedges.
Brush the top of the scone round with milk, then sprinkle it with a little flour followed by the demerara sugar. Bake for 20-25 minutes until the scones are well risen and browned on top. Move to a wire rack to cool slightly. Serve warm with cream or butter and your choice of lemon or orange curd. (They are best eaten fresh but can be stored in an airtight container for 1-2 days or frozen for up to 1 month.)

Nutrition (per serving)

Calories299 kcal

Fat11 g

Saturates6 g

Carbs48 g

Sugars20 g

Fibre1 g

Protein6 g

Sodium156 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinebritish