Sugar Crusted Orange Scones

I try to never miss an opportunity to do some baking and any excuse will do so today I had some friends over and with some leftover ricotta I decided to make my lovely sugar crusted orange scones...they are so simple to make and are very moreish, but try to refrain from eating them all before your guests arrive haha :)

Sugar crusted orange scones

175g ricotta
grated zest of 1 orange
100g caster sugar
200g self-raising flour
50g butter
1-2 tbsp milk , plus extra for brushing
demerara sugar for topping


Preheat the oven to 200C/Gas 6/fan oven 180C and line a baking sheet with baking paper.
Tip the ricotta into a bowl and mix in the orange zest and half the sugar until combined.
Sift the flour and remaining sugar into another bowl. Cut the butter into small cubes and rub into the flour mixture so it looks like fine breadcrumbs.
Stir the ricotta mixture into the flour mixture, adding a tablespoon or two of milk if necessary to get a soft (but not sticky) dough. Tip the dough on to a floured work surface and knead very lightly a few times only - just until the dough loses its craggy look. If you overknead, the scones will be tough.
Roll the dough to about 3cm (they will rise) and cut out using a round cutter (or square )
Brush the top of the scones with milk, and then sprinkle with a little of the demerara sugar on each one Bake for 20 minutes until well risen and golden on top. Transfer to a wire rack to cool slightly before serving.
Perfect served with a sweet mascarpone cream