Oh those traditional English scones, still hot, fresh from the oven... there is nothing better for afternoon tea! Yet scones make a delicious breakfast too or make a lovely individual portion of biscuit-cake to enjoy any time of day really. These orange and ricotta scones would remind one of the Mediterranean, giving them a local twist. What's more, this recipe contains NO BUTTER and NO SUGAR!
- 400 g self raising flour
- 200 g ricotta
- Zest (grated rind) of 2 oranges
- Juice of 1 orange
- 3 tbsp honey
- 2 eggs
- Rub the ricotta into the sifted flour until the mixture is well-combined.
- Add the honey, zest, eggs and orange juice and bring together to make a dough. Do not let rest in fridge; it is not necessary. The secret is to bake them as soon as it is possible as the raising agents will start to work as soon as the liquid comes into contact.
- Roll out the pastry onto a lightly floured surface. The thickness should be about 3 cm.
- Use a cutter but cut straight through and lift; do not rotate the cutter around as you will have lop sided scones.
- Place scones on a baking sheet. If you wish you can use an egg wash to brush the top or simply dust them with more flour before you bake them.
- Bake at 160C for 25 minutes. Do not open the oven but if you wish them a darker colour keep them in the oven for an additional 5 minutes.
- If they are not sweet enough for you, serve with honey
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