Preheat your oven to 200°C and grease or line a baking tray.

In a mixing bowl, rub the butter into the scone mix using your fingertips until it resembles coarse breadcrumbs or simply whizz it up in a food processor.

Lightly whisk the egg and combine with the orange zest, juice, milk and ricotta and mix until smooth. Using a butter knife, cut the liquid into the flour mixture to form a soft dough.

Dust your baking tray with flour and place the dough on the surface. Sprinkle the dough with flour and mould into a thick, round ‘pie’ shape. Dust a knife with flour and slice the pie into eight pieces. (Don’t cut all the way through, half way will do the trick). Brush the top with milk and sprinkle evenly with the caster sugar.

Place in the oven and bake for 20 – 25 minutes, or until golden brown and a skewer comes out clean. Serve warm with orange marmalade and whipped cream.