Orange Raisin Scones Recipes

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

ORANGE RAISIN SCONES

Steps:

• Sift dry ingredients, cut in butter with pastry cutter or two knives.
• In a small bowl mix egg slightly and then add orange juice.
• Make a well in center of flour mixture and add liquid ingredients.
• Stir lightly, add raisins and mix just until raisins are incorporated .
• This will be quite sticky, turn out onto well floured surface.
• Split in half.
• You can use a cookie sheet now and with well floured hands push each into a circle about 6-8 inches, they should be about 1/2 inch thick.
• Cut into 8 triangular pieces but do not separate.
• Bake at 425°-450° for 10-15 minutes.
• Remove from oven when they are a nice golden color.

CANDIED ORANGE AND GOLDEN RAISIN SCONES

Steps:

• Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
• Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
• Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
• Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
• Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
• Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

RAISIN-ORANGE SCONES RECIPE - (4.6/5)

Steps:

• Preheat oven to 400 degrees F. In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange. Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps. Stir in cranberries and milk and orange juice. On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick. Brush top and sides with cream and sprinkle generously with raw sugar. Cut into 8 triangles (like you would a pie). Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden. Resist eating these immediately and let them rest about 10 minutes to firm up.

ORANGE SCONES WITH ORANGE GLAZE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
• Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

ORANGE AND RAISIN SCONES

Steps:

• Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
• Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
• Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
• Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
• Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

ORANGE AND RAISIN SCONES

Steps:

• Preheat the oven to 425degrees.
• Grease and flour a large baking sheet.
• Combine the dry ingredients in a large mixing bowl.
• Add the butter and cut in until the mixture resembles fine bread crumbs. (I prefer to freeze my butter and grate it into the dry ingredients).
• Add the orange rind and raisins.
• Ggradually stir in the buttermilk to form a soft dough.
• Roll out the dough on a floured surface to a thickness of about ¾ inch.
• Stamp out circles of dough with a plain cookie cutter.
• Place the dough circles on the prepared baking dish and brush the top with milk.
• bake for 12-15 minutes, until golden.
• Serve hot or warm with butter or whipped cream, and jam or honey.

ORANGE SCONES WITH GOLDEN RAISINS

Steps:

• 1. Combine all dry ingredients together in a food processor, then add butter and orange zest once the dry ingredients are well mixed.
• 2. In a small bowl, mix together an egg, buttermilk and orange juice. Then, add to the mixture in the food processor. Add milk,only if dough seems too thick.
• 3. Take out dough and place onto a floured surface. Knead in raisins.
• 4. Divide dough into two halves, and make two 6-inch circles. Then, divide each circle into 8 pieces.
• 5. Bake in a 400 degree preheated oven for 13 to 15 minutes. You may glaze them, if desired. Recipe follows.
• 6. Glaze Recipe: 1/2 cup of confections sugar and 1 tablespoon orange juice. Mix together.

RAISIN SCONES

Steps:

• Sift together flour, baking powder, and salt in a large bowl.
• Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
• Using a fork, stir raisins and milk until just combined.
• Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
• Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
• Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
• Bake scones in middle of a 425°F oven until pale golden, about 15 minutes, and transfer to a rack to cool.