Orange
Scones

Ingredients

2 tbsp caster sugar
1 tsp baking powder
40g chilled butter, chopped
200ml Bulla Pure Cream
1 orange, rind finely grated, juiced
80ml (1/3 cup) milk
Orange marmalade, to serve

Step 1

Preheat the oven to 190/170C fan forced. Line a large oven tray with baking paper. Combine the flour, sugar and baking powder in a large bowl. Use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs. Make a well in the centre. Add the cream, rind and 60ml (1/4 cup) of the orange juice. Stir with flat-bladed knife until mixture just comes together.

Step 2

Turn dough onto a lightly floured surface and knead until almost smooth. Flatten dough to 2cm-thickness. Use a 6cm cutter to cut 16 rounds from the dough.

Step 3

Place the discs on the prepared tray in circular pattern so they are just touching. Brush tops with milk. Bake for 15-20 minutes or until lightly golden and puffed. Set aside to cool on the tray.

Step 4

Meanwhile, use a balloon whisk to whisk the cream in large bowl until soft peaks form. Whisk in the vanilla and sugar. Split the scones and serve with whipped cream and marmalade.