• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 200g self raising flour, sifted
  • 70g castor sugar
  • 1 tbsp grated orange rind
  • 70g butter
  • 50g cream cheese
  • 2 tbsp Cointreau
  • 50g whipping cream
  • 50g blackcurrants


  1. Place sifted flour into a bowl. Stir in sugar and orange rind to mix. Rub in butter and cream cheese until mixture resembles coarse breadcrumbs.
  2. Add Cointreau, whipping cream and currants. Mix to a soft but not sticky dough with a palette knife.
  3. Turn dough out onto a lightly floured tabletop and knead quickly until smooth. Roll out to 2.5cm thickness. Cut into squares with a fluted knife.
  4. Arrange scones on a greased tray and bake in preheated oven at 190°C for about 20 minutes or until well risen and golden. Remove and serve warm.
  5. Just remember this tip: do not overmix scones especially after the butter and liquid are combined.

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