A match made in heaven, these scones combine the gorgeous flavour of clementine with the pure luxury of a delicious scone.
"These rolled scones are a quicker and more versatile take on the Chelsea bun, and work really well with clementines which are at their peak at this time of year. Whilst I’ll leave it up to you whether this recipe is to be enjoyed as a treat or a daily breakfast option, you can take solace in the fact that clementine zest contains more vitamin C and antioxidants than most other citrus fruits, making them even more tempting on a cold January morning!" – Hugo Arnold
Yield: Makes: 10
- 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.