Spring

Citrus Scones

Ghazi ate a version of these in the Babylostoren Greenhouse Cafe when we visted. He swooned. If he loves something that much it's my job to try and replicate it! These are full of orange and lemon zest with a hint of orange blossom water to reinforce the citrus flavors. I love making them big and tall but feel free to make them the size you prefer, just make certain to adjust the baking time accordingly.

Ingredients

Recipe serves:

3 cups flour

2 tablespoons baking powder

1 teaspoon salt

1/2 cup sugar, plus more to sprinkle before baking

zest of 3 oranges

zest of 3 lemons

2/3 cup very cold, unsalted butter, grated on a box grater

1 cup buttermilk, plus more for wash before baking

2 teaspoons orange blossom water

Instructions

Preheat your oven to 400F/200C degrees and line a baking sheet with parchment paper.

In a large bowl combine the dry ingredients and citrus zest. With a fork, work in the COLD grated butter until you have a sandy-like mixture. Now add the buttermilk and bring the dough together. Finish by using your hands and turn out on a lightly floured work surface. You really don't want to overwork the dough at this point. Pat the dough into an even shape about 3/4 inch thick. Using a 2 1/2 inch fluted cooking cutter cut out the scones and place them on your prepared baking sheet. Brush with a bit of buttermilk and sprinkle with sugar before placing in the oven. Bake for 15-17 minutes, until they're lovely golden brown and risen.