Enjoy a tipple with your afternoon tea by first soaking the sultanas in orange liquor. Even more decadent is the dollop of Guernsey cream. Feels good to be naughty, doesn't it?


  • 500g strong '00' white flour

  • 4 tsp baking powder

  • 75g caster sugar

  • 85g butter

  • 2 eggs, lightly beaten

  • 230ml milk

  • 1 handful sultanas, pre soaked in orange liquor like Grand Marnier

  • 1 beaten egg, to glaze

  • Blackcurrant jam

  • 200g blackcurrants

  • 100g jam sugar

  • 50ml water

  • Orange cream

  • Guernsey Cream, or thick cream

  • Orange zest


  • Method for the scones:

  • 1.

    Preheat the oven to 230c. Sift the flour, baking powder and sugar together in a bowl. Sift again to ensure the baking power is well mixed. Rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the eggs and enough milk to give a fairly soft dough. Mix in the sultanas.  Turn the mixture onto a lightly floured surface. Roll out lightly to a thickness of about 2cm. Cut into rounds with a 5cm cutter.

  • 2.

    Place the rounds on a baking sheet. Liberally brush with beaten egg, making sure the egg wash doesn't spill over the edges (this will prevent cooking).

  • 3.

    Bake for about 10-15 minutes until brown and well risen. Transfer to a wire rack to cool.

  • Method for the blackcurrant jam:

  • 1.

    Bring fruit, water and sugar to the boil, simmer for 20 minutes then transfer to a jar and cover with greaseproof paper

  • Method for the orange cream:

  • 1.

    Combine the cream with the orange zest.

  • 2.

    Serve the scones topped with orange cream and blackcurrant jam.

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