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: Weekly Recipe
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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