Sorrel Scones Recipe

Ingredients (Makes 8 scones)

Dry:

•⁠ ⁠2 cups Lion brand self rising flour

•⁠ ⁠1/3 cup granulated sugar

•⁠ ⁠1 tbsp Lion brand baking powder

•⁠ ⁠1/2 tsp salt

•⁠ ⁠1 tbsp finely grated orange zest (about 1 large orange)

Cold & Wet:

•⁠ ⁠1/2 cup cold unsalted butter, cut into small cubes

•⁠ ⁠2/3 cup cold heavy cream (plus extra for brushing)

•⁠ ⁠1 large egg

•⁠ ⁠1 tsp vanilla extract

Filling & Garnish:

•⁠ ⁠3/4 cup fresh or dried sorrel (hibiscus flowers)

•⁠ ⁠1–2 tsp sugar (to sprinkle before baking)

Method

1.⁠ ⁠Preheat:

Heat oven to 400°F / 200°C.

Line a tray with parchment paper.

2.⁠ ⁠Combine Dry:

In a bowl, whisk together

* flour, sugar, baking powder, salt, orange zest.

(Be sure to rub the zest into the flour with your fingers — releases the oils, boosts the aroma.)

3.⁠ ⁠Cut in the Butter:

Add cold butter pieces.

Use fingertips to rub it into the flour until it looks like coarse breadcrumbs with some pea-sized butter bits left.

(Those bits → flaky scone layers.)

4.⁠ ⁠Add Sorrel:

Fold in sorrel.

5.⁠ ⁠Mix Wet Ingredients:

In a small bowl whisk heavy cream, egg, and vanilla.

Pour into the dry mixture and mix just until it comes together.

Don’t overmix (tough scone = sadness).

6.⁠ ⁠Shape:

Turn dough onto a lightly floured surface.

Gently press into a 1-inch thick round.

Cut into 8 wedges like a pizza.

7.⁠ ⁠Bake:

Place on tray.

Brush lightly with heavy cream.

Sprinkle with a little sugar.

Bake 25-30 mins until golden on top.