Orange and Cream Scones

Lovely flavour and quite rich, as intended: a great combination of taste and decadence. Perfect for a posh tea – well, fairly posh.

Time: 30 minutes hands on; 15 minutes baking

Equipment: Just a couple of baking trays unless you want to use a food processor

Level: Dead easy

Calories: around 4,000 in total so 400 per scone, based on ten medium scones


  • 100 – 120ml cream (single or double)
  • 2 oranges
  • 500g self-raising flour
  • pinch of salt
  • ½ tsp baking powder
  • 140g butter, cubed
  • 90g caster sugar
  • 2 eggs, beaten


1. Measure out the cream in a jug. Stir in the zest of one orange and set aside.

2. Preheat the oven to 210C/Fan190C/Gas 6. Line two baking trays with parchment and dust lightly with flour.

3. Sift the flour into a mixing bowl or a food processor. Add in the salt, baking powder and butter. Either rub in using finger tips or pulse briefly in the processor to create a breadcrumb texture.

4. Stir in the sugar, plus the juice and half the zest of the second orange. Reserve the rest of the zest to decorate later.

5. Add ¾ of the beaten eggs and then gradually add the cream. Mix to create a soft dough. You may not need all the cream. (Take care not to over mix)

6. Turn out onto a lightly floured surface and knead briefly, then roll out to about 3cm – 4cm thickness. Stamp out using a 6cm round cutter.  Place on the baking trays and brush the tops with remaining egg.

7. Bake for 10 – 13 minutes or until well risen and golden brown. Place on a wire rack and sprinkle with the reserved zest.

Lessons learnt

  1. As the photos show, I made the mistake of adding the zest before baking, so on some scones it’s a bit dark.
  2. I tried using Elmlea, which I like very much especially as the calories are fewer than in cream. However, the reduced fat may cause the scones to be a little drier than with cream. So, it’s worth sticking with lovely calorie rich “proper” cream.