Ingredients

The following ingredients have 10 Servings
  • 160 g plain flour
  • 70 g self-raising flour ((or just use all plain flour))
  • 2 tsp caster sugar
  • ½ tsp baking powder
  • pinch salt
  • zest of 1 blood orange
  • 55 g butter (cubed)
  • 150 ml buttermilk
  • 3 tbsp blood orange juice
  • 100 ml blood orange juice ((juice of 2 blood oranges))
  • 90 g caster sugar
  • 1 blood orange (thinly sliced)

Instruction

  • Sift the flour into a bowl and add the sugar, baking powder, salt and orange zest.
  • Rub in the butter until it forms rough breadcrumbs.
  • Stir in the buttermilk and orange juice to form a soft dough.
  • Turn it out onto a work surface and pat the dough into a rough rectangle shape out 4 cm thick.
  • Using a small fluted cutter, cut out approx 10 small scones.
  • Add a little more orange zest on top of the scones and brush with a little milk.
  • Place the scones on baking sheet lined with baking parchment.
  • Bake in a preheated oven at 210 C for 9-11 minutes until golden.
  • While the scones bake, place the blood orange juice and sugar in a small bowl. Microwave for approx 30 seconds and then stir, the sugar should dissolve.
  • Then to reduce to a syrup, microwave on high for 2-3 minutes, keeping an eye on it and opening the door and stopping the cooking time each time it boils up to prevent it from boiling over.
  • Once the syrup has reduced, leave it to cool and it will thicken further.
  • Remove the scones from the oven and allow to cool for a few minutes.
  • Place a thin slice of blood orange on top of each scone and pour over a little syrup.
  • Serve warm, split and filled with ricotta, mascarpone or clotted cream.