The original scone recipe from Lucy The Kitchen Maid uses an orange, but as I had a bowl of tart clementines in the fruit bowl, I decided to replace them in the recipe. The clementines were a tad bitter, but they worked well next to the natural sweetness from the sultanas and the delicate orange flavours in the background.
A generous wedge of this bread was sliced and toasted and then generously buttered - it was lovely for breakfast.
Fruited Clementine Scone Bread
Makes 2 x 2lb loaves
Ingredients 3 cups plain flour
2tablepoons baking powder
pinch of salt
1 cup sultanas
2 tablespoons vegetable oil
1generous tablespoon golden syrup
½ cup milk
1 cup real orange juice
2 clementines, peeled and roughly chopped
Preheat the oven to gas mark 6 and line loaf tins with parchment paper.
Sift the dry ingredients into a bowl, then stir through the sultanas.
Whisk the remaining ingredients together in a jug, then stir in the chopped Clementine pieces. Carefully pour this thick liquid mixture slowly into the dry ingredients. What you are trying to achieve is a loose light batter, so you may not need all of the liquid. When the mixture is well combined, pour the batter evenly into the loaf tins.
Bake for 30 - 35 minutes or until golden and firm on the top. Leave to cool briefly, then slice and enjoy plain or with butter.
Adapted from Lucy’s Date and Orange Scones.