175g ricotta cheese
finely grated zest of 1 orange
80g raw caster sugar
1½ cups self raising flour
50g butter at room temperature
2-4 tablespoons milk, plus extra for brushing
1 tablespoon raw caster sugar (extra)
lemon curd and cream, to serve
Pre-heat oven to 180ºC. Line a baking tray with baking paper. In a bowl combine ricotta, orange zest and half the sugar. Sift the flour and remaining sugar into a bowl. Cut butter into small pieces, and rub into the flour mixture until it resembles fine breadcrumbs. Add the ricotta mixture to the flour mixture/ Stir to combine, then add enough milk to make a soft dough (about 2-4 tablespoons of milk). Mixture should not be sticky.
Turn out onto a floured surface and knead gently a few times. To obtain light scones, do not over-knead. Press dough into a circle until about 4cm thick. Place on prepared tray, and with a knife gently mark into 8 wedges. Brush the top with a little milk and sprinkle with extra raw sugar. Bake for 20-25 minutes, or until risen and golden on top.
When cooked, remove from oven and allow to cool slightly. Serve warm with lemon curd and cream. Best served on day of making, but will keep 1-2 days in air tight container. Can be warmed in microwave.
Note: This mixture can also be made into individual scones, but is moister if made in the larger round. Lemon Curd can be found in the jam section of supermarkets, or here is a recipe.
75g unsalted butter at room temperature
½ cup sugar
2 extra egg yolks
½ cup lemon juice
1 tablespoon lemon zest, finely chopped
1 tablespoon double cream (dollop cream)
In a bowl beat butter and sugar until light and fluffy. Add eggs, and extra egg yolks one at a time, beating after each addition. Add lemon juice, zest, and salt and beat until just combined. Transfer ingredients to a saucepan and stir over low heat until smooth. Continue stirring over low heat until mixture thickens. Remove from heat, and stir through cream. While still warm, place in a sterilised jar. Will keep refrigerated for up to a week and is suitable for freezing. Note: Limes can be used in place of lemons.