So I started writing this post and the WiFi connection failed and all that I’ve written was deleted.

Bad for me and …(I asked my grandpa for another way to say that and he said “bad for you, good for me” … Thanks grandpa)

A few weeks ago I wanted to do scones, but I ended doing buns. Just because I didn’t roll the dough and I made some small balls with my hands. They were great, but they weren’t scones.

The most important thing to have in this recipes is something to roll the dough. It could be a rolling pin, wine bottle or something with that shape so you could roll the dough and make it thinner. The second most importante thing to have is to cut the dough, hopefully a round cutter. And finally all the ingredients


500 g all porpoise flour, extra for rolling

2 tablespoon of baking powder

100 g sugar

1 teaspoon of salt

Finely grated zest of 2 oranges

150 g cold butter

2 teaspoons vanilla essence

3 eggs

310 ml pouring cream

As usual pre heat oven to 180’C. – for backing try to use the ventilator option, of course, if you can – .

Then combine all the dry ingredients (flour, baking powder, sugar, salt) with the oranges zest, and the cold butter. Mix them with your hands until you get bread crumbs.

In another bowl mix 2 hole eggs, the cream and vanilla. Add it to the bread crumbs. If you have a Kitchen Aid mixer (or something similar) GREAT, if you don’t, be patient and use a wooden spoon until you have a dough thats holds together. Once you got that put it on a floured surface. Please, clean it before you put the flour.

Roll the dough out without overworking it, make it 5 to 7 cm thick. Then put you flat balls on some backing paper ( should be around 15 scones), with some centimetre apart because they grow. I did then and they got huge! (see the pictures)

Finally brush the top of the scones with the beaten egg that’s left, and bake for 15-20 min. Of course it depends on the oven you have. A secret to know if they are done, is to stick a large toothpick or knife in diagonal in the center and take it of. If your stick is dry, your dough or scones are ready. They should be nicely browned.

Serve them warm with butter, cream, jam.


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