orange and cardamom scones
 

Candice Brown

Baked scones are the epitome of afternoon tea — quaint and fancy, without being over the top. These orange and cardamom scones are the perfect balance of sweet and spicy.

Makes 6 scones

300g self-raising flour
150g strong white bread flour
2 heaped tsp baking powder
75g soft unsalted butter, cubed
2 cardamom pods, husks removed
Zest of 1 orange
50g golden caster sugar
2 eggs
About 200ml whole milk

01 Heat the oven to 200C (non-fan 220C) and grease two large, flat baking trays.

02 Sieve the flours, baking powder and a pinch of salt into a large bowl. Add the butter to the flour and rub in with your fingertips, until it resembles breadcrumbs. Shake the bowl to allow any lumps to move to the surface.

03 Use a pestle and mortar to grind together the cardamom seeds, the orange zest and the sugar, then stir this into the flour mix.

04 Lightly beat the eggs in a measuring jug and add the milk to make up about 275ml, then beat together. Make a well in the flour mix. Pour in three-quarters of the egg-milk mixture and use a blunt knife to mix into a dough. Add more milk mixture if needed, but save a little to glaze.

05 Finish mixing with your hands, but be careful not to handle the dough too much. Flatten the mixture out to about 2in thick and either cut into 8-10 triangles or use a round cutter to cut out six rounds. Place onto the lined baking trays, glaze with the remaining milk mixture and bake in the oven for 12-15 minutes.