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  • 1kg self raising flour
  • 130g castor sugar
  • 180g butter
  • 300g sour cream
  • 1 orange zest
  • Milk


Dice butter and  rub into the flour and sugar. Add sour cream and enough milk to make the dough come together. When it is ready, not too sticky or dry, push the dough out onto the floured bench, push flat to the height of the cutter and cut out the scones. Place on a prepared baking tray almost touching each other and bake at 160-170°C until golden brown on top. Serve with orange and marscapone.          

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