Rated 5 out of 5 based on 2 votes
- 2 1/2 cups self - raising flour
- 1 Tbls caster sugar
- 30 g butter
- 2 x oranges, zest
- 1/3 cup almond meal
- 3/4 cups sour cream
- 1/2 cup orange juice
- 1/4 cup milk
Preheat oven to 200 degrees.
Sift flour and sugar into bowl and rub in butter with fingertips. Stir in almond meal and orange zest.
Make a well in the centre and stir in sour cream, orange juice and milk and “cut” through the mixture to form a sticky dough.
Turn out on to floured surface and knead dough until smooth.
Press dough out to 2cm thickness. Cut out circles using a round cutter (I used a 7cm cutter and the recipe made approx 7 scones).
Place close together on a greased oven tray.
Bake scones for about 15-20 minutes until browned and scones sound hollow when tapped.
The use of sour cream makes a very moist scone.
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Orange and almond. A match made in heaven.
A great twist on a traditional scone.