- 140g/5oz butter, softened
- Zest and juice of 1 clementine
- 170g/6oz icing sugar
- 250g/9oz self-raising flour
- 250g/9oz self-raising soda bread flour
- Pinch of salt
- 125g/4oz cold butter, cubed
- 65g/2oz caster sugar
- Zest of 1 clementine
- 2 large free-range eggs, lightly beaten
- 280ml/10oz buttermilk
- Preheat oven to 220°C/430ºF/gas mark 7.
- Make the clementine butter; place the softened butter into a bowl and stir through the zest and juice of a clementine. Beat in the sugar, until smooth.
- Sieve both flours into a large bowl, along with the salt and mix together. Rub in the cold butter until the mixture resembles rough breadcrumbs. Mix in the sugar and clementine zest.
- Whisk the eggs and buttermilk together in a large jug and pour into the flour mixture. Knead the mixture gently just until the dough comes together, taking care to not overwork it. Turn the dough out onto a floured surface and using a rolling pin roll out to a thickness of approximately 2cm.
- Spread the clementine butter over the surface of the dough, and roll up lengthways into a thick log. Using a floured knife, slice off rounds about 2cm thick and place on a floured baking sheet.
- Bake in a preheated oven for 12 – 15mins or until golden. Remove from the oven and place on a wire rack. Serve hot or cold.
Recipe by Hugo Arnold