I am confident your family will enjoy this recipe as much as my family do!
These butternut and orange scones are deliciously soft and zesty and just look so bright and cheerful...
Served with a side salad of fresh rocket and lettuce leaves, avocado pear and Rosa tomatoes, they would make the ideal light lunch!
Or they can be eaten plain with a lovely, thick layer of butter... Or sweet with a drizzle of honey or a dollop of homemade apricot jam! The choice is yours!
However you decide to enjoy them, though, I can assure you that you won’t be disappointed...
Butternut and Orange Scones
420g (755ml) Cake flour
20ml Baking powder
100ml milk or buttermilk
60ml freshly squeezed Orange juice
45ml Sunflower oil
1 large Egg
5ml grated Orange rind
250ml cooked Butternut, mashed
Preheat oven to 200 degrees Celsius.
Sift the flour, baking powder and salt, and add the sugar.
In a separate bowl, whisk the milk/buttermilk, orange juice, oil, egg and orange rind.
Stir in the butternut. Mix lightly into the dry ingredients.
Press out onto a lightly floured surface.
Use a palette knife or a blunt knife to cut into small triangles or squares.
Place on a greased baking tray and bake for 10-15 minutes until cooked through.
Serve and enjoy!
What have you been busy baking lately?
~ Blessings ~