ingredients serve 12

400self raising flour

200 ricotta

Zest grated rind of 2 oranges

Juice of 1 orange

2 eggs

 Method

Rub the ricotta into the sifted flour until the mixture is well combined 

Add the honey zest and orange juice and bring together to make a dough .

Do not let rest in the fridge if it’s neccessary . the secret is bake them as soon as it possible as the racing agent will starts to work as the liquid as soon as it comes into contact . roll out the pastry onto a lightly flavoured surface . the thickness should be around 3cm . use a clutter but cut straight through and lift . do not open side cones . place scones on a baking sheet . if you wish uou can use an egg . wash to brosh the top or simple dust them with more flour in the oven before you bake them . Bake at 160˚Cfor 25 minutes . do noot open the oven if you wish a darker colour . Keep them in oven for an additional 5 minutes . If they are not sweet enough serve with honey

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