Print
Orange Raisin Scones

Orange Raisin Scones with Orange Glaze

Orange Raisin Scones with Orange Glaze - tender English style scones infused with orange flavour and packed with raisins before being topped with a sweet but tangy orange glaze.
Course Breakfast/Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 one and a half inch scones or 6 - 8 large trianglar scones.
Author Barry C. Parsons

Ingredients

For the scones

  • 1⅔ cups all purpose flour
  • tsp baking powder
  • zest of one orange Reserve about 1/4 of the zest for the glaze
  • 3 tbsp white sugar
  • pinch table salt table salt
  • 3 tbsp butter
  • ½ cup milk
  • ½ tsp vanilla extract optional
  • 1 egg
  • 1 cup raisins

For the glaze

  • 1/2 cup icing sugar
  • 1 tbsp orange juice
  • the reserved orange zest from making the scones

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a food processor add the flour, baking powder, sugar, orange zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
  3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
  4. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
  5. Add the liquid to the dry ingredients along with the raisins and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
  6. Turn the dough out onto a well floured board or counter top.
  7. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
  8. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet. (Alternatively, for larger scones, roll the dough into a 7-8 inch circle and cut into 6-8 wedges.)
  9. Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
  10. Pop the scones into the hot oven for about 12-15 minutes (15-20 minutes for large scones) or until the tops of the scones are evenly browned. Cool on a wire rack. Top with orange glaze.

To prepare the glaze

  1. Simply whisk the ingredients together until smooth. You want a thick glaze that can be spread on with a knife or small spatula. Add a little more icing sugar if the glaze is too thin.
  2. Spread on the scones and leave the glaze to set for about 20 minutes before serving.