Allowing the dough time to rise gives the scones the flakiest, butteriest texture.
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Yields:
14
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Ingredients
500 g plain flour
80 g caster sugar
25 g baking powder
Zest of 1 large orange
1/2 tsp. salt
125 g butter, chilled and cubed
175 ml whole milk
2 medium eggs, beaten, plus one egg yolk *We used our GH Pantry Partner, St Ewe
300 ml double cream
3 Tbsp. Prosecco
1 Tbsp. icing sugar
Orange curd, to serve
Directions
Step 1Put the flour, sugar, baking powder, orange zest and salt in a large bowl and stir to combine. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the milk and 2 beaten eggs and cut through with a cutlery knife until the dough comes together. Bring together into a round with your hands and transfer to a lightly floured surface.
Step 2Line 2 baking sheets with baking paper. Roll the dough into a rectangle, then chafe by folding in half, turning the dough by 90° and re-rolling. Repeat a couple of times – this will help create a lovely flaky texture. Roll out the dough to about 3cm thick and, using a 7cm cutter, stamp out 14 scones, gathering up and re-rolling the dough as necessary. Place the scones on the prepared trays, spacing apart. Cover lightly with clingfilm and leave to rest for about 1hr, until puffed.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Mix the remaining egg yolk with 1tbsp double cream and brush over the tops of the scones. Bake for 15-20min, until puffed and golden. Transfer to a wire rack to cool.
Step 4For the filling, whisk the remaining double cream with the Prosecco and icing sugar to soft peaks. To serve, split the scones in half and spread the bases with a little orange curd. Dollop over the Prosecco cream and top with the scone lids.
GH TIP
You can leave the prosecco out of this recipe if you prefer but still give the dough time to rise for the best texture.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
