Orange and Raisin Scones
Servings 6
A quick and easy recipe for delicious, orange and raisin spiked scones - or make them plain if you prefer!
Ingredients
- ⅓ cup cold butter, cut in cubes
- 1½ cups plus 1 tablespoon all purpose flour All purpose flour is also known as plain flour. If making the recipe in grams, you do not need the extra tablespoon of flour.
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated or caster sugar use more or less, to taste
- 3 tablespoons raisins optional
- the zest (grated rind) of one orange use an organic orange if possible
- ½ cup milk you may need slightly more or less
- 1 egg, beaten for glaze, optional
Instructions
- Preheat the oven to 200°C (190°C for fan ovens). That's 400°F (375°F for fan ovens).
- Zest the orange (grate the orange rind) and set the zest/grated rind aside.
- Put the butter and flour in a large mixing bowl.
- Using a pastry cutter (also known as a dough blender), cut the butter into the flour until the mixture resembles coarse crumbs. You can also do this by rubbing the butter and flour together with the pads of your fingers, or in an electric mixer using the paddle beater/attachment.
- Stir in the salt, baking powder, sugar, raisins and grated orange zest/rind using a fork.
- Add the milk, a bit at a time, stirring with a fork until the mixture just comes together.
- Using clean, cold hands, bring the dough together completely. (If you have warm hands, run them under cold water and dry them before doing this.)
- Turn the dough out on to a piece of greaseproof paper or a floured surface. Use both hands to form a round ball of dough. Avoid handling the dough too much. You need it to stay cool.
- Quickly use the flat of your hand to push the dough out to nearly an inch (about 2 cm) thick. Do not use a rolling pin or you will press out all the air and the scones will not rise properly.
- Cut out the scones by picking a spot and positioning the biscuit/cookie/scone cutter over it. Push down very quickly so the dough "puffs" up in the cutter.
- Place the scones on a baking tray lined with greaseproof paper. If you do not have greaseproof paper, lightly grease the pan with butter.
- You can press out any remaining dough/dough scraps one more time to make a couple more scones, cutting them out and placing them on the baking sheet.
- Brush the scones with the beaten egg using a pastry brush.
- Bake for 15 minutes or until the scones have begun to turn golden brown.
- Scones are best served warm from the oven, but they will keep for a day in a sealed container at room temperature. Be sure to rewarm before serving. Scones are also suitable for freezing in an airtight container. Defrost thoroughly and rewarm gently before serving.
Notes
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Equipment
- 1 fork
- 1 kitchen scale or use measuring cups
- 1 set of cup measures or use measuring cups
- 1 microplane grater for zesting the orange
- 1 round biscuit or cookie cutter I prefer to use a fluted cutter
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