Strawberry and orange scones recipe

Tangy orange zest and strawberries give this classic scone recipe a modern twist - delicious with creamy butter.

Ingredients

• 300g (12oz) self-raising flour
• 1tsp baking powder
• 75g (3oz) block butter, cut into small squares
• 50g (2oz) caster sugar
• Finely grated zest of 1 orange
• 75g (3oz) fresh British strawberries, chopped into small pieces
• 50g (2oz) sultanas
• 150ml (¼pt) milk
• Milk for brushing

Method

1. Preheat the oven to 200°C (400ºF, gas mark 6). Sift the flour and baking powder into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.
2. Stir in the sugar, orange zest, strawberries and sultanas and mix well. Gently stir in the milk with a rounded knife until the mixture is soft dough and comes together in a ball.
3. Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾") thickness, then use a 6cm (2½") pastry cutter to cut into rounds.
4. Place on a baking tray, spacing the rouns a little bit apart and brush the tops with milk. Cook for 10-12 mins until risen and golden brown then transfer to a cooling rack. They're delicious served warm or cold and spread with butter.