Skye Gyngell’s Large Orange and Currant Scone recipe

Fancy a spot of simple baking this weekend? This easy recipe by Skye Gyngell makes one big scone, which looks and tastes like a wholesome fruity bread. We made this baking recipe last week and it went down a treat. Try it yourself and let us know what you think…

‘Tear this large scone into sections and eat warm,’ says Skye Gyngell. ‘In character, it’s more like a wholesome, sweet, fruity bread rather than the more familiar individual golden scones. Flavoured with orange zest and sweet currants, these scone wedges need nothing more than a smear of salty butter.’

Skye Gyngell’s Large Orange and Currant Scone recipe

Makes 6 – 8 wedges

Ingredients 

500g plain white flour, plus extra to dust

1 tsp bicarbonate of soda

1/2 tsp salt

35g caster sugar

55g cold unsalted butter, cut into pieces

finely grated zest of 3 oranges

250g currants

1 organic free-range large egg, lightly beaten

225-275ml whole milk

Method 

1. Preheat the oven to 200 degrees C/Gas 6. Sift the flour, bicarbonate of soda and salt together into a bowl and stir in the sugar. Rub in the butter, using your fingertips. Then stir in the grated orange zest and currants, using a round-bladed knife.

2. Make a well in the centre, add the egg and pour in most of the milk. Mix gently to a soft dough, using your hands, adding the extra milk if needed.

3. Turn out onto a floured surface and shape round, using the flat of your hands. Now Mark into 6-8 triangles with a sharp knife, cutting no more than 3mm into the dough. Place on a baking tray.

4. Bake on the middle shelf of the oven for 15 minutes, then lower the oven setting to 180 degrees C/Gas 4. Bake for a further 15-20 minutes, or until the scone is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly. Serve warm, with butter.

(Photography above by Jason Lowe)

Recipe taken from Skye Gyngell’s How I Cook ( Quadrille)

 

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Emily Peck, Editor

View all posts by Emily Peck, Editor