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Course Breakfast, Dessert


  • 2 ½ cups self-raising flour
  • 1 pinch salt
  • 1 tbsp butter
  • 1 tbsp sugar
  • 1 tbsp orange rind grated
  • 1 orange juiced
  • ½ cup milk
  • sugar cubes halved


  • Set oven to 230°c and preheat a baking tray.
  • In a large bowl, sift flour and salt together, then rub in the butter.
  • Once combined, add sugar and orange rind
  • Squeeze the juice from an orange, then measure 1/3 ofa cup and add it to the milk. Stir this liquid into the dry ingredients, making a soft dough.
  • Turn onto a floured surface, and knead lightly – be careful not to overwork the dough.Roll the dough out into your desired thickness and cut into 3 to 4cm rounds.
  • Dip the halved sugar cubes into the remaining orange juice, then press into the top of each scone.
  • Sprinkle preheated tray lightly with a little flour, and place scones onto it close together. Bake for 12 to 15 minutes. Serve warm with dollops of cream and your favourite jam!