Brushed with a honey glaze, these citrusy scones are heavenly served straight out of the oven with a hot pot of tea waiting.
Looking for more morning tea treats or more scone recipes
Ingredients
Method
1.Preheat oven to 220°C/425°F. Grease a 22cm (9-inch) square cake pan.
2.Sift flour and salt into a medium bowl; rub in butter with your fingertips. Add sugar and grated rinds. Whisk egg and buttermilk together until just combined; pour over dry ingredients. Use a flat-bladed knife to cut the milk mixture through the flour mixture to make a soft dough.
3.Turn dough onto a floured surface; divide into two portions. Using your hands, flatten each portion into a 22cm (9-inch) square. Thinly spread marmalade on one square, place second square on top. Using a floured knife, cut into 16 squares. Place squares, just touching, in pan.
4.Bake scones 20 minutes or until tops are golden and sound hollow when tapped. Place, top-side up, onto a wire rack.
5.Heat honey in a small saucepan over low heat until runny; stir in extra rind. Brush glaze over scones.
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