Crunchy crusted citrus scones

Crunchy crusted citrus scones

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(4 ratings)

Prep: 15 mins - 25 mins Cook: 12 mins - 18 mins

More effort

Serves 6
A charming twist on a traditional recipe

Nutrition and extra info

  • Freezable

Nutrition: per scone

  • kcal299
  • fat11g
  • saturates6g
  • carbs48g
  • sugars20g
  • fibre1g
  • protein6g
  • salt0.39g
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  • 175g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • finely grated zest of 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g golden caster sugar
  • 200g self-raising flour
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1-2 tbsp milk, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • a little flour, for sprinkling



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp demerara sugar
  • cream or butter and lemon or orange curd, to serve



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  1. Preheat the oven to 200C/Gas 6/fan oven 180C and grease a baking sheet. Tip the ricotta into a bowl and mix in the orange zest and half the sugar until combined. Sift the flour and remaining sugar into another bowl. Cut the butter into small cubes and rub into the flour mixture so it looks like fine breadcrumbs.

  2. Stir the ricotta mixture into the flour mixture, adding a tablespoon or two of milk if necessary to get a soft (but not sticky) dough. Tip the dough on to a floured work surface and knead very lightly a few times only – just until the dough loses its craggy look. If you overknead, the scones will be tough.

  3. Roll or press out the dough until it’s about 4cm/11⁄2in thick. Shape into a neat round, put it on the baking sheet and mark into six wedges with a knife.

  4. Brush the top of the scone round with milk, sprinkle with a little flour, then top with the demerara sugar. Bake for 20-25 minutes until well risen and brown on top. Transfer to a wire rack to cool slightly before serving warm, spread with a little cream or butter, and lemon or orange curd. (These are best on the day of making, but will keep in an airtight container for 1-2 days, or in the freezer for up to 1 month.)

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Comments (9)

emmajr86's picture

This was absoloutely stunning. Followed the recipe exactly and it turned out perfect. Ate with clotted cream and passion fruit curd. Everyone fell silent whislt eating

springett2's picture

Best scone recipe ever - I used lemon zest as didn't have oranges. So fresh and tangy. Have made as both scone wedges and individual rounds.Cooked individuals @220 x 15 mins

yogamadcat's picture

Sorry, forgot to add rating! 5 stars!!

yogamadcat's picture

Yummy! So easy to make and the kids loved them! I made in round shapes with cookie cutters instead of wedges...and they baked in about 18 minutes this way.

paradisehouse's picture

nearly forgot - also I used only 50g sugar as I felt 100g was far too much for a scone recipe.

paradisehouse's picture

Lovely recipe, they did make quite big scones. Next time I think I'd mark the round into 8, or cut out separate scones.

eleanormayo's picture

these smelt delicious coming out of the oven & are a lovely change, I also added a good squeeze of lime juice.

emskilou's picture

Absolutely gorgeous, I will need to double the recipe this time (making them right now) as it only really served 3, but maybe I have a greedy family..............................

blulou's picture

So glad I've found this recipe on the site as I've lost the magazine cutting! Fantastic and if you eat these when just cooled you dont really need any spreads or toppings.

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