Orange Raisin Scones

Orange Raisin Scones
Orange Raisin Scones
These are the best scones I make. Absolutely everyone loves them.
  • Preparing Time: 20 minutes
  • Total Time: 35 minutes
  • Served Person: 16
bake brunch breakfast bread american flour spring citrus vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • 3/4 teaspoon salt
  • 3 cups flour
  • 1 cup water
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 cup raisins
  • 2 tablespoons sugar
  • glaze
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 3 1/2 tablespoons powdered cultured buttermilk
  • 12 tablespoons margarine
  • 1 tablespoon orange rind grated
  • 1 tablespoon cream
  • Carbohydrate 52.27753978125 g
  • Cholesterol 2.254765625 mg
  • Fat 17.73297625 g
  • Fiber 1.49058127099928 g
  • Protein 3.96094734375 g
  • Saturated Fat 3.510666875 g
  • Serving Size 1 1 Serving (104g)
  • Sodium 304.4246875 mg
  • Sugar 50.7869585102507 g
  • Trans Fat 0.655014562500002 g
  • Calories 376 calories

As a busy mom, I'm always looking for quick and easy recipes that the whole family will love. These Orange Raisin Scones are a perfect fit. They're simple to make, and they're always a hit with my kids and husband. I love that I can make them ahead of time and freeze them, so I always have a delicious breakfast or snack on hand.

These scones are moist and flavorful, with just the right amount of sweetness. The orange zest and raisins add a lovely citrusy flavor that makes them perfect for spring or summer mornings. I like to serve them with a dollop of whipped cream or a drizzle of honey. They're also great for packing in lunches or taking on picnics.

If you're looking for a delicious and easy scone recipe, I highly recommend these Orange Raisin Scones. They're sure to become a family favorite.

Step-by-step

    • Combine flour, sugar, baking powder, soda, salt and buttermilk powder.
    • Mix.
    • Cut in margarine.
    • Add water, raisins and orange peel.
    • Mix only until dry ingredients are moistened.
    • Gather dough into a ball and turn out onto floured board.
    • Knead lightly 12 times and divide into two equal parts.
    • Pat into circles approximately 1/2 inch thick.
    • Brush with glaze and cut each circle into 8 wedges.
    • Place wedges 1" apart on ungreased cookie sheet and bake at 425 about 13 minutes or until tops are brown.