- 500 ml (2 C) cake flour
- 15 ml (1 T) baking powder
- 1 ml (¼ t) salt
- 190 ml (¾ C) white sugar
- grated zest of 1 lemon
- 125 g (½ C) butter
- 125 – 160 ml (½ C – ⅔ C) milk
- 1 egg
- 45 ml (3 T) Rhodes Seville Orange Marmalade
- 30 ml warm water
- Sift the cake flour, baking powder and salt into a large bowl.
- Add the sugar and the lemon zest and stir to mix.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Mix 125 ml (½ C) of the milk and the egg together and whisk with a fork.
- Pour the milk over the flour mixture and bring together by hand or using the back of a spoon, adding the extra milk if needed.
- Turn the dough onto a floured surface and evenly press out into a disk.
- Use a large cookie cutter to cut out the scones.
- Place the scones onto a baking tray that has been sprayed with non-stick spray and / or lined with baking paper.
- Bake the scones in an oven that has been preheated to 190˚C and bake for 15 minutes or until golden brown and firm to the touch.
- Make the glaze by whisking the Rhodes Seville Orange Marmalade and the warm water together.
- Brush the glaze over the hot scones and leave to cool for a few minutes.
- Serve warm.
Cooking TipDo not overwork the dough when bringing the ingredients together. The dough does not require kneading like bread dough, and while its appearance may be rough, it should not crumble.