Ingredients

For the Buns:

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225g plain (all-purpose) flour - 1 cup

50g almond flour (ground almonds) - ⅓ cup + 1 TBS

50g caster sugar - ⅓ cup + 1 TBS

50g unsalted butter, chilled and cubed

50g sultanas (or currants) - ⅓ cup + 1 TBS

25g mixed candied peel, finely chopped - ⅓ cup + 1 TBS

1tsp baking powder

Zest of ½ orange

1 large egg

75ml whole milk - 5 TBS

Milk for glazing

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To Serve:

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Clotted cream or whipped double cream

High-quality strawberry or raspberry jam

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Instructions

1. Prep the Oven: Preheat your oven to 190C traditional bake, top rack and line a large baking tray with parchment paper.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, almond flour, caster sugar, and baking powder.

3. Rub in the Butter: Add the cubed, chilled butter to the bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Add the Fruit and Zest: Stir in the sultanas, candied peel, and the fresh orange (or lemon) zest.

5. Form the Dough: In a small jug, whisk the egg and milk together. Pour the wet mixture into the dry ingredients and mix lightly with a knife or your hands until a soft, slightly crumbly scone dough forms.

6. Shape the Buns: Divide the dough into 6–8 equal pieces and gently roll them into rough rounds. Place them onto your lined baking tray, leaving a little space between each.

7. Glaze & Bake: Brush the tops of each bun lightly with a little milk or beaten egg for a golden finish. Bake in the oven for 15–18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

8. Serve: Transfer to a wire rack to cool slightly. Slice the buns in half horizontally and serve warm with a generous dollop of clotted cream and jam.