Scones do not always need to be individual. This recipe, given to me by my mother, is a typical variation. Extremely light with a citrus twist.
Set your oven to 180º C, Gas mark 6.
Prepare a non-stick baking tray (at least 25cm wide) by dusting with flour.
Remove the zest from the orange into a separate bowl and add the squeezed in juice.
In a mixing bowl, add the flour, baking powder, margarine (or butter) and sugar and mix. When lightly crumbed, add the orange juice and zest, together with the milk.
When all the ingredients have been mixed together, tip out the mixture onto the baking tray. Gently shape the mixture into a circle with a palette knife, using all the space available. Sprinkle the demerara sugar over the top. Bake in the oven for 25-30 minutes, or until cooked.
Allow to cool and slice as you would a fruit pie.
Ingredients
Directions
Set your oven to 180º C, Gas mark 6.
Prepare a non-stick baking tray (at least 25cm wide) by dusting with flour.
Remove the zest from the orange into a separate bowl and add the squeezed in juice.
In a mixing bowl, add the flour, baking powder, margarine (or butter) and sugar and mix. When lightly crumbed, add the orange juice and zest, together with the milk.
When all the ingredients have been mixed together, tip out the mixture onto the baking tray. Gently shape the mixture into a circle with a palette knife, using all the space available. Sprinkle the demerara sugar over the top. Bake in the oven for 25-30 minutes, or until cooked.
Allow to cool and slice as you would a fruit pie.