Once the orange scones have fully cooled transfer them to an air-tight container. They are best eaten 1-2 days after baking, but will last 3-4 if stored correctly.

Place the walnut and orange scones in the oven at 160 degrees Celsius for 5-8 minutes until just warmed through. Alternatively, you could use a microwave to reheat the scones. Pop them on a plate and microwave for around 10 seconds until just warmed through.

Freezing scones before baking:This isn't something I have tested personally, but Serious Eats has a great post on How to Freeze Scones Before Baking, which you should definitely check out!Freezing scones after baking:Once the scones have cooled to room temperature transfer them to an air-tight container or freezer bag. When you're ready to use them allow them to defrost at room temperature for an hour or so, then pop them in an oven at 160 degrees Celsius to warm through for 10 minutes. Eat straight away!

Easy Walnut and Orange Scones

Description

These easy Walnut and Orange scones have a delicate citrus flavour which pairs perfectly with clotted cream and raspberry jam. So tasty!

Ingredients

Scale

300 grams self-raising flour
60 grams unsalted butter, cut into cubes and chilled
60 grams caster sugar
50 grams chopped walnuts
1 teaspoon of baking powder
Pinch of salt
Zest of 1 orange
2 tablespoons orange juice
150 milliliters milk
1 teaspoon vanilla essence
Milk or egg wash for brushing on top

Instructions

Pre-heat your oven to 200 degrees Celcius. Line a baking tray with parchment paper.
Add your flour and butter to a mixing bowl. Using your fingertips rub the butter into the flour until there are no large lumps of butter remaining and the mixture resembles breadcrumbs. A few pea-sized lumps of butter remaining is ok. Alternatively, you could use a food processor – pulse the flour and butter together until there are no large lumps of butter remaining.
To the bowl or food processor add your caster sugar, chopped walnuts, baking powder, salt and orange zest. Stir or pulse to combine everything.
To your milk add the orange juice and vanilla essence. Then pour the milk a little at a time into the dry ingredients, stirring to combine each time. Do this until the dough begins to come together. If you are using a food processor use the pulse setting, as leaving the machine to run constantly can cause overworked dough and, consequently, tough scones. The dough is ready when it just begins to come together to form a ball. There may be a little bit of flour that is leftover in the bowl – leave it. You do not want the dough to be wet and sticky.
Tip your dough onto a lightly floured work surface. Bring the dough together with your hands and knead a few times.
Use a rolling pin to roll out the dough into a disk that is 2 centimeters (around ¾ inch) in depth.
Use a pastry cutter to cut out individual scones, then place them onto your lined baking tray. When you can no longer cut out more scones, bring the dough together in a ball and roll it out again into a disk and cut out more scones. Do this until there is not enough dough left to make into a scone.
Brush the scones with a little milk or beaten egg, trying not to let it drip down the sides of the scones.
Bake the scones in the oven for 12-14 minutes until they are golden brown on top and have risen. Leave to cool slightly before serving. Enjoy!

Keywords: Scones, Scones Recipe, Orange Scones, Walnut Scones, Orange and Walnut Scones, Afternoon Tea