www.odlums.ie /recipes/orange-scone-wedges/

What you need:

  • 275g/10 oz Odlums Self Raising Flour
  • 50g/2 oz Caster Sugar
  • 75g/3 oz Margarine
  • Grated Rind of Orange
  • 125ml/4 fluid oz Milk
  • 1 Egg
  • 1 Egg (beaten)
  • 2 tablespoons Granulated Sugar
 
Filling
  • 200g/packet Philadelphia Cream Cheese
  • 50g/2oz Caster Sugar
  • Grated Rind of 1 Orange

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two flat baking tins.
  2. Make filling by beating all Ingredients together until smooth. Leave aside.
  3. Mix the flour and sugar in a large bowl. Add the margarine and rub through with fingertips until mixture looks like breadcrumbs.
  4. Combine the unbeaten egg and milk, add the orange rind and mix to a dough.
  5. Turn onto a lightly floured board and gently knead. Divide dough in half. Pat or roll each half into a 23cms/9" round. Spread filling over half of each round.
  6. Fold each dough round in half over filling. Using a sharp knife cut each half round into 6 wedges and place on prepared tin.
  7. Brush top with beaten egg and sprinkle with granulated sugar.
  8. Bake for 10 to15 minutes until light golden brown. Transfer to a wire tray. Serve warm.

Recipe Notes:

Orange rind can be replaced with lemon rind. Because of the filling these do not need butter or jam!

Orange Scone Wedges

Category

Scones

Cook Time

15 mins

What you need:

  • 275g/10 oz Odlums Self Raising Flour
  • 50g/2 oz Caster Sugar
  • 75g/3 oz Margarine
  • Grated Rind of Orange
  • 125ml/4 fluid oz Milk
  • 1 Egg
  • 1 Egg (beaten)
  • 2 tablespoons Granulated Sugar
 
Filling
  • 200g/packet Philadelphia Cream Cheese
  • 50g/2oz Caster Sugar
  • Grated Rind of 1 Orange

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two flat baking tins.
  2. Make filling by beating all Ingredients together until smooth. Leave aside.
  3. Mix the flour and sugar in a large bowl. Add the margarine and rub through with fingertips until mixture looks like breadcrumbs.
  4. Combine the unbeaten egg and milk, add the orange rind and mix to a dough.
  5. Turn onto a lightly floured board and gently knead. Divide dough in half. Pat or roll each half into a 23cms/9" round. Spread filling over half of each round.
  6. Fold each dough round in half over filling. Using a sharp knife cut each half round into 6 wedges and place on prepared tin.
  7. Brush top with beaten egg and sprinkle with granulated sugar.
  8. Bake for 10 to15 minutes until light golden brown. Transfer to a wire tray. Serve warm.

Recipe Notes:

Orange rind can be replaced with lemon rind. Because of the filling these do not need butter or jam!

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