A Mother’s Day special
Perfect Scones & coffee.
Anyone closest to me, will tell you that I love baking scones. I bake all types of different scones, from plain, flavoured, traditional, township versions to healthy type of scones. I make scones that can be eaten with cream and jam – cheese and jam – honey and cheese and scones that can be eaten as they are. I must say that, it really gives me pleasure to bake scones, just baking in general gives me peace, love and happiness. And for me, it is pivotal that I use good quality ingredients when baking because they determine the end result.
Mother’s Day afternoon tea
Note from Andiswa
‘Strive to use quality ingredients in baking for the best results’
As an avid baker, I always want to use the finest ingredients there is, because, 1) I really enjoy baking, 2) baking takes time, 3) your body, if you are not using machines takes a strain, specifically the arms, and 4) quality products along with skill and love produce quality end products. Furthermore, why would you want to spend all that time making something that won’t be of good quality and taste at the end of your baking time?
Nonetheless, I hope you will enjoy this orange flavourful version of scones I baked. Please do let me know when you have baked them, I love getting feedback from you guys:-)
Orange Scones
Call me 'Queen of Scones'
Equipment
- 1 Pastry cutter or a large firm fork
- 1 Cookie cutter
- 1 Baking Tray
- 1 Mixing jug
- 1 Mixing Bowl
- 1 Rolling Pin
Ingredients
- 300 g Cake Flour
- 120 g Salted Butter, cold and diced
- 3 Teaspoons Baking Powder
- 3 Tablespoons Castor Sugar extra for sprinkling
- 120 ml Full Cream Milk cold
- 1 Extra Large Egg extra egg for eggwash
- Zests of 1 Medium Orange
- 1 Teaspoon Vanilla Paste or essence
Instructions
- Preheat the oven to 190℃ and line a baking tray with a baking paper. Set aside
- Sieve the flour and baking powder into a medium mixing bowl. Add sugar and mix well.
- Add the butter and cut it into the flour using a pastry cutter (or a large firm fork or fingertips), until the mixture roughly resembles a crumb texture, if there are visible large butter pieces left, use your fingertips to break/rub them into the flour mixture. Make a well in the centre.
- In the meantime, in a measuring jug, pour in the milk, add the egg, vanilla paste, then orange zests, whisk until all is well combined.
- Add the milk mixture in centre of the flour (where you created the well). Use a fork to mix everything together until it starts to come together but is still roughly crumbly.
- Turn the dough onto a floured worksurface and use your hands to bring the dough together, use a rolling pin to flatten it into 2 centimetre thickness (you can use a ruler to be precise).
- Use a round cookie cutter to cut out scones, and transfer all onto the prepared baking tray. Brush the top of the scones with the egg wash and sprinkle with sugar.
- Bake the scones for about 12 to 14 minutes (see note 3), until slightly browned on top.
- Allow the scones to cool on a wire rack and enjoy with coffee, clotted or whipped cream and jam.
Video
Notes
- Be careful not to over mix the scones dough.
- If you don’t have a good quality salted butter, I recommend you buy unsalted butter and add a pinch of salt.
- Please understand that ovens are not the same, the temperature heat varies from one oven to another. So baking time may not be the same (you may need to bake between 15 to 18 minutes) and you may not get the same result as seen on the pictures, do not despair when this happens.
