The Fluffiest Orange-Flavoured Scones You Ever Did Eat...

Please note I forgot to add the raspberries in this batch...

This is my first foray into putting recipes on my blog. And here is my solemn vow that I won't prattle on pointlessly like most food bloggers. You know how it is: they tell you their life story, how they came to discover and love the recipe, explain every step in precise detail, AND THEN give you the recipe after five minutes of scrolling. I'm not going to do that. You don't need a 'jump to recipe' button. I'm just going to give you the recipe.

Oh damn. I've prattled on.

Well, no longer.

Here is the recipe. (Adapted from Mary Berry.)

INGREDIENTS:

450g self-raising flour

2tsp baking powder

zest of 2 oranges

100g butter

100g sugar

2 eggs

milk (as required to bind the dough)

2tsp demerara sugar

10g freeze-dried raspberries (optional)

50g chocolate chips (optional)

METHOD:

• Grate the zest of the oranges into the flour.

• Rub the flour into the flour and zest until it forms a breadcrumb-like consistency.

• Mix in the sugar.

  1. At this point, you can add any other fillings. I recommend orange or chocolate chips, because I can't stand dried fruit, but you could add that too. If you must.

• Beat the eggs together in a small jug, and pour into the dried mixture. Reserve a tiny splash in the jug.

• Use your hands to work the mix together, adding milk as required until it comes together into a soft ball of dough.

• On a floured surface, press the dough out with your hands until approximately 2.5cm/1 inch thick.

• Use a cutter (the one I used is about 5cm/2 inches in diameter) to cut out rounds, and place of a piece of parchment paper on a baking sheet. This recipe makes about 20 scones, but less if you use a bigger cutter.

• Pour a splash of milk into the remnants of the egg in the jug, and use a pastry brush/a fork/your finger to brush over the top of the scones.

• Sprinkle the top with demerara or light brown sugar - this is again entirely optional, but gives a lovely crunch and a dash of extra sweetness.

• Bake in an oven at 22o Celsius/425 Fahrenheit/Gas Mark 7 for 10-15 minutes. Keep checking them - don't let them burn otherwise they'll dry out.

• Enjoy with whipped cream, clotted cream or butter, and raspberry or strawberry jam. (In any order. I'm not getting embroiled in that debate in case you all take offense and refuse to buy any of my books.)

  1. This recipe also freezes, cooked, for up to 3 months in an airtight container or sealed bag.