Scones with Essential Oil

 My Maiden scones. Saw Mary Berry made her scones, it look really simple,

and decided to give it a try.

INGREDIENTS

• 450g/1lb self-raising flour
• 2 level tsp baking powder
• 50g/1¾oz caster sugar
• 100g/3½oz butter, softened, cut into pieces
• 2 free-range eggs
• a little milk
• 5 drops doTERRA Wild Orange Essential Oil 
• handful sultanas/cranberry (optional)

To serve

• strawberry jam
• clotted cream

METHOD

1. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.

2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.

5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.

7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.