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ORANGE & THYME SCONES

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Teatime was a big part of growing up in South Africa. My mom would invite her friends over during the week. While the kids played she would quickly whip together a fresh batch of scones.

She’d serve it with a steaming cups of sweet, “5 Roses” milk tea. We’d top the warm scones with fresh cream and a blob of my Aunty Sylvia’s fig jam.

When a friend of mine, who is pregnant started craving them, I decided it was time to bake her a batch. The good news, is it satisfied her cravings and the scones were also a hit with Jade and Saul.

My daughter, a true American prefers hers plain and she mocks the way I pronounce the word scone.

I have made a few minor changes to my mom’s recipe. I’ve added a hint of orange and thyme and I’ve garnished them with some lemony, fresh thyme. You can leave these out, if you prefer to stick to the traditional version.

The best part about this recipe is it is so easy and it takes no time at all to prepare. You also probably have most of the ingredients in your kitchen. I’ve used a food processor to speed things up.

So add some cranberries, chocolate chips or nuts to the mixture… Play around with the recipe to create your own version. And please don’t forget to share with friends and send me your feedback.

Off to boil the kettle for my afternoon 5 Roses tea xxx Chef MM

ORANGE & THYME SCONES

US (Imperial)

Print Ingredients

FOR THE SCONES

3 1/2 cups all-purpose flour (level but not packed)

2 ½ TBS baking powder (at sea level 2 ½ TBS /at high altitudes use 2 TBS)

A pinch of salt

3 TBS sugar

1 tspn thyme (***optional)

1 stick (8oz) butter - ice cold and cut into 1/3 inch cubes

1 egg beaten

2 TBS orange zest (***optional)

Juice of half an orange (***optional)

1 cup buttermilk/ full cream milk /cream

1 egg beaten for wash

TO SERVE

Whipped cream

Strawberry/apricot/fig/marmalade jam

Fresh thyme to garnish

InstructionsPreheat the oven to 450 F

Spray a muffin tin with nonstick spray.

Place all the dry ingredients into a food processor (flour, baking powder, salt, sugar and thyme). Pulse to combine

Cut the ice-cold butter into 1/3 inch cubes and add it to the food processor. Pulse till the mixture is crumbly. Don’t over process. You want little bits of butter throughout the mixture.

Whisk the egg. Add the buttermilk/milk/cream along with the orange zest and the juice of half an orange. Whisk to combine.

Pour the liquid into the food processor and pulse till the dough comes together in a ball.

Spoon the dough into the muffin tin. Brush with a beaten egg.

Place the muffin tin on a baking sheet and bake on the middle rack of the oven for 12-15 minutes or until golden brown on top.

Allow the scones to cool and serve with some whipped cream and strawberry jam and garnish with some fresh Thyme.

CHEF’S TIP

When serving heat the scone for 30 seconds in the microwave to warm

*** if you want a more basic scone just leave out the thyme, orange zest and orange juice

MAKES 12 SCONES

EU (Metric)

Print Ingredients

FOR THE SCONES

3 1/2 cups all-purpose flour (level but not packed)

2 ½ TBS baking powder (at sea level 2 ½ TBS /at high altitudes use 2 TBS)

A pinch of salt

3 TBS sugar

1 tspn thyme (***optional)

1 stick (113g ) butter - ice cold and cut into 1 cm cubes

1 egg beaten

2 TBS orange zest (***optional)

Juice of half an orange (***optional)

1 cup buttermilk/ full cream milk /cream

1 egg beaten for wash

TO SERVE

Whipped cream

Strawberry/apricot/fig/marmalade jam

Fresh thyme to garnish

InstructionsPreheat the oven to 230C

Spray a muffin tin with nonstick spray.

Place all the dry ingredients into a food processor (flour, baking powder, salt, sugar and thyme). Pulse to combine

Cut the ice-cold butter into 1 cm cubes and add it to the food processor. Pulse till the mixture is crumbly. Don’t over process. You want little bits of butter throughout the mixture.

Whisk the egg. Add the buttermilk/milk/cream along with the orange zest and the juice of half an orange. Whisk to combine.

Pour the liquid into the food processor and pulse till the dough comes together in a ball.

Spoon the dough into the muffin tin. Brush with a beaten

egg.

Place the muffin tin on a baking sheet and bake on the middle rack of the oven for 12-15 minutes or until golden brown on top.

Allow the scones to cool and serve with some whipped cream and strawberry jam and garnish with some fresh Thyme.

CHEF’S TIP

When serving heat the scone for 30 seconds in the microwave to warm

*** if you want a more basic scone just leave out the thyme, orange zest and orange juice

MAKES 12 SCONES

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