Orange and lemon scones

Ingredients

3 cups	Self raising flour, sifted
½ cup	Caster sugar
2	Oranges, for 1.5 tbsp of finely grated rind
100 g	Butter, chopped
2	Lemons, for 1 tbsp of finely grated rind
1 ¼ cups	Milk
1 to serve	Lemon curd
1 to serve	Raspberries, fresh

Directions

1. Preheat oven to 180C.
2. Place the flour, sugar, orange and lemon rind in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
3. Make a well in the centre and pour in the milk. Use a butter knife to gradually mix the milk into the flour mixture until just combined.
4. Turn out onto a lightly floured surface and gently bring the dough together.
5. Roll out to 3cm-thick and use a 6cm-round cutter to cut out 10 rounds. Place the scones close together on a baking tray lined with non-stick baking paper and bake for 20-25 minutes or until cooked when tested with a skewer.
6. Serve with lemon curd and raspberries.