- 375g plain flour
- 100g caster sugar
- 22g baking powder
- 80g butter, room temperature
- 1 egg
- 150ml buttermilk
- 50g golden raisins, reserve 5g for garnish
- 50g dried cranberries, reserve 5g for garnish
For the orange blossom butter:
- 225g butter, room temperature
- 150g icing sugar
- 3 teaspoons orange blossom water
- Preheat the oven to 165°C/gas mark 3.
- In a mixing bowl, mix the flour, sugar, baking powder and butter until a sandy texture is reached.
- Add the egg, buttermilk and finally the dried fruits. Do not overmix at this stage.
- Roll on a floured surface to the height of 3cm. Using a 3cm cutter, cut into mini scones.
- Bake for 15-17 minutes. Leave to cool on a wire rack.
- In a mixing bowl, add the butter and icing sugar and, using the paddle attachment, beat until light and pale in colour. Add the orange blossom water and continue to mix.
- Fit a piping bag with a large, star-shaped nozzle and fill with the butter mixture.
- Once the scones are baked and cooled, cut in half and pipe a rosette of the orange blossom butter on each half. Alternatively, simply dollop or spread the buttercream. Garnish with icing sugar and the remaining raisins and cranberries.
Try different flavours for your scones, thyme and lemon work particularly well.