Sultana and orange scones, served with clotted cream and fig jam (a Maroque recipe)
ready in 1 hour
Serve straight from the oven with fig jam abd clotted cream
225g self raising flour
1 tsp baking powder
pinch of salt
50g soft butter
25ml fresh orange juice
125ml milk + extra for glazing
1. Soak the sultanas in the orange juice for about 30 minutes. Pre heat the oven to 220C, gas mark 7.
2. Sift the flour, baking powder and salt into a bowl.
3. Cut the butter into small chunks and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
4. Drain the sultanas, reserving the orange juice. Add the sugar and sultanas to the flour mix. Gradually add the milk and orange juice, mixing to a light manageable dough, using a round bladed knife.
5. Turn the dough on to a lightly floured surface and knead lightly until smooth. Roll out to a thickness of 2cm. Cut out the scones with a fluted 5cm pastry cutter. Re-knead the trimmings lightly to cut out more scones.
6. Brush the tops of the scones with milk and put on a lightly greased baking tray and bake in the oven for 10 to 12 minutes until golden brown. Remove from the oven and cool on a wire rack. Serve still slightly warm with clotted cream and fig jam.
Makes 12 scones