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Citrus scones

Crunchy crusted citrus scones

Citrus scones

Name: Citrus scones
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 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

Good Food team

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Serves 6

More effort

Prep: 15 mins - 25 mins

Cook: 12 mins - 18 mins

A star rating of 4.9 out of 5.8 ratingsRate

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A charming twist on a traditional recipe

Freezable

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A star rating of 4 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per scone

kcal299
fat11g
saturates6g
carbs48g
sugars20g
fibre1g
protein6g
salt0.39g

low

Method

step 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.
step 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.
step 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.
step 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.)

Recipe from Good Food magazine, April 2002

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A star rating of 4.9 out of 5.8 ratings

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