Orange and Pecan Scones


These orange scones can be served with lemon curd or, for a simple, unsweetened snack, fresh and warm with unsalted (sweet) butter, scones are best served on the day they are made, or they can be frozen. To freeze, place in a air tight container, to thaw, remove from the freezer and


225g 8oz 2 cups

Self-rising flour

Butter, chilled and diced

Grated rind and juice of 1 orange

115g/ 4oz/1 cup pecan nuts,( optional)

Coarsely chopped


1. Preheat the oven to 220c/420f/ Gas mark 7. Grease a baking sheet. Put the flour in a food processor with a pinch of salt and add butter. Process the mixture until it resembles coarse breadcrumbs.

2. Add orange rind. Reserve 30ml/2tbs of the orange juice and make the remainder up to 120ml/4fl oz/1/2 cup with water. Add the nuts and the juice mixture to the processor, process very briefly to a firm dough, adding a little water if the dough feels dry.

3. Turn the dough out on to a lightly floured surface and roll to 2cm/ ¾ in thick. Cut out scones using a round cutter and transfer them to the baking sheet. Re-roll the trimming and cut more scones. Brush the scones with the reserved juice and bake for 15-20 minutes until golden. Transfer to a wire rack to cool.


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