Raisin-Orange Scones

Raison Orange Scones

Orange zest gives these Raisin-Orange Scones a fresh citrus taste.


Raisin-Orange Scones
Yield: 14 scones
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  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 teaspoons baking powder
  4. 2 teaspoons fresh orange zest
  5. ½ teaspoon salt
  6. 4 tablespoons cold salted butter, cut into pieces
  7. ⅓ cup raisins
  8. 1 cup cold heavy whipping cream, divided
  9. ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, orange zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. Set aside.
  4. In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring to blend.
Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 3 to
5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using
a 2-inch square cutter, cut 14 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
  1. Recommended Condiments: Clotted Cream, Orange Marmalade
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, July/August 2015


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