I love making a batch of scones, especially ahead of a relaxed, slow weekend at home. They make for the perfect quick breakfast, or as a mid-afternoon sweet treat with a warm cup of tea. If you’re like me and enjoy snacks that strike a balance between sweet and savoury, these orange and rosemary scones might just become your new favourite.
The orange juice and zest in this recipe adds a unique twist to the traditional fruit scone, whilst the rosemary adds an almost festive warmth – perfect with salted butter, or your marmalade of choice!
Read on for the full recipe…
Method
Follow these steps to make our Orange & Rosemary Scones
Start by preheating your oven to 200°C (fan) and pop a baking sheet into the oven. Then, tip your self raising flour into a large mixing bowl along with your butter (which should be straight out of the fridge and cubed up), and 3 teaspoons of baking soda. Gently rub the butter into the flour until the mixture looks like breadcrumbs. Next, stir in your sugar, dried rosemary, and zest of 2 oranges.
Once your dry ingredients are combined, pop your milk into a hug and heat in the microwave for 30 seconds, or until just warm. Then, stir in the juice of half an orange and your vanilla extract. Make a well in the bowl with your dry ingredients, and combine quickly until a rough dough has formed.
Lightly flour a clean work surface and tip out your dough. Kneed/fold over a couple of times or until smooth, before pressing down into a circular shape, which should be about 3-4cm deep. Use a 5cm round scone cutter to cut out 8 scones. If you run out of room, roll and press the dough again to cut out more shapes as needed.
Carefully place your orange and rosemary scones onto your hot baking tray, before brushing lightly with beaten egg or milk, and sprinkling with dried rosemary to garnish. Bake for 10-12 minutes until risen and golden on the top.
Top Tip: When making scones, never egg wash the sides – only the tops. Egg washing the sides of your scone can stop them rising as well.
Once baked, allow your orange and rosemary scones to cool slightly on a wire rack – but they’re absolutely best enjoyed warm, fresh from the oven. Serve with a generous smear of salted butter, a dollop of clotted cream, or a spoonful of marmalade for an extra citrusy kick.
Storing & Freezing Your Orange & Rosemary Scones
These orange & rosemary scones are best enjoyed fresh on the day they’re made, but they’ll keep well in an airtight container at room temperature for up to 2 days. To enjoy them warm again, simply pop them into a hot oven or air fryer for a few minutes to refresh.
If you’d like to keep them for longer, you can also freeze them. Store in a freezer-safe bag or container for up to 1 month. When ready to enjoy, defrost at room temperature overnight, then warm through in a low oven – they’ll taste just as good as the day they were baked!
Find More Delicious Scone Recipes On Savery Grazing
These scones are also perfect for packing into a picnic or enjoying as part of a weekend brunch spread. If you give this recipe a try, I’d love to hear how it turned out! Leave your thoughts in the comments below, or tag us on Facebook, Instagram, or Pinterest. I hope these orange and rosemary scones become a staple in your kitchen too!
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