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Author Notes: A quirky twist on a confectionery classic.
Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland. —Food52
Makes 10 scones
- 500 grams self-raising flour
- 90 grams caster sugar
- 125 grams butter, cubed
- 1/2 Terry's Chocolate Orange, broken into chunks (or an equal amount of an orange-flavored chocolate bar, chopped)
- Grated zest of 1 orange
- 1 eggs
- 180 milliliters milk, plus more for brushing on top
- Preheat the oven to 190° C (375° F). Line a baking sheet with baking paper.
- Sift the flour and sugar into a mixing bowl and rub in the butter until it resembles fine crumbs. Add the Chocolate Orange and stir through the mixture, along with the orange zest.
- Beat the egg with the milk and gradually pour about three-quarters of this liquid into the flour mixture to form a soft dough; add more liquid if necessary.
- Turn out onto a floured surface and roll out to 3cm (1 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter, place on the baking sheet and brush the tops with the milk and egg mixture.
- Bake for about 15 minutes until risen and golden brown.
- Transfer to a wire rack to cool slightly. Best served warm with butter and orange marmalade.