Citrus Glazed Scones

Makes: 8

Hands-on time: 15 minutes

Hands-off time: 35 minutes

INGREDIENTS

2 cups cake flour

½ cup granulated white sugar

2 tsp baking powder

113g butter, chilled

1 cup Cappy Orange 100% Fruit Juice Blend Still, chilled

1 large egg

1 cup icing sugar

Serving suggestion:

Orange marmalade 

Whipped cream

Glasses of Cappy juice

METHOD

1. Preheat the oven to 180ºC and line a baking tray with baking paper.

2. In a large bowl, add the flour, granulated sugar & baking powder and whisk until combined. Grate the cold butter into the dry ingredients and use your hands to lightly mix the ingredients to resemble wet sand. *Chef’s Tip: Cold butter is easy to grate and ensures the scones have a tender crumb!!

3. In a separate mixing bowl, add ½ cup of Cappy Orange 100% Fruit Juice Blend Still and the egg and whisk until combined. 

4. Add the wet ingredients to the dry and gently mix into a rough dough, ensuring to handle the dough as little as possible. 

5. Transfer the dough to a lightly floured counter and shape into a 20cm disk. Use a knife to cut the dough into 8 triangles and place them spaced out on the prepared baking tray. 

6. Set aside 3 tablespoons of Cappy. Use the remaining Cappy to brush the scones then cover the baking tray with foil, ensuring the foil does not touch the dough.

7. Bake the scones covered for 15 minutes. Remove the foil, brush the scones with more Cappy, and bake for a further 5 minutes until cooked through and golden brown.

8. Allow the scones to cool for 15 minutes while preparing the glaze. Add the icing sugar and the reserved 3 tablespoons of Cappy to a mixing bowl and whisk until a smooth and silky glaze has formed.

9. Drizzle the glaze over the scones, serve with orange marmalade, whipped cream & a glass of Cappy juice, and ENJOY!