This crispy and soft scone (conflicting terms?!?!) is completely by far the best orange flavoured scone. All scones in my opinion should have a crispy outer layer and a soft inner, that when you bite, you first go crunch then mmmmmm mellow softness. This scores both crispiness and softness plus an extra bonus is the beautiful burst of ORANGES!
My husband hates scones which have no sugar, he doesn’t believe in lathering on butter and jam, only strongly believes in picking it up and popping it into your mouth! So if you are watching your sugar intake or will lather on butter and jam you can decrease the sugar by a 1/4 cup.
This recipe is really simple and easy.
The easiest way to make scone dough is in a food processor, you will achieve the crumbly pea sized looking flour easily instead of exerting a lot of power into achieving it by using your fingers. Don’t get me wrong you can do it with your fingers if you don’t have a food processor 🙂
- 3 cups self-rising flour
- 80g butter
- 3/4 cup sugar
- 1 cup juice of oranges
- Preheat oven to 180 degrees. Place the self-rising flour and butter into the food processor and pulse a few times until the flour looks crumbly and all the butter has incorporated with the flour. Or use your hands and rub the butter and flour together to achieve the crumbly effect.
- Add the sugar and orange juice into the food processor, and pulse till a dough forms. Or if you used your hands add the sugar and orange juice to your flour and form a dough.
- Form 12 balls of equal size. Lightly grease a baking tray and place the scones close to each other. Bake for 15-20 minutes or bake till browned on the top and bottom.