Orange Raisin Scone
Recipe: #19759
June 28, 2015
Categories: Breads, Cranberry, Raisin, Brunch Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, more
"Via cookgirl from the other place, my editing"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (142.1 g)
- Calories 535.8
- Total Fat - 28.4 g
- Saturated Fat - 17.5 g
- Cholesterol - 102 mg
- Sodium - 481.7 mg
- Total Carbohydrate - 63.7 g
- Dietary Fiber - 1.9 g
- Sugars - 20.7 g
- Protein - 7.8 g
- Calcium - 245.4 mg
- Iron - 1.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, combine the flour, sugar, baking powder, and salt;
Step 3
Mix well.
Step 4
Cut in the butter until it is the size of small peas.
Step 5
Scatter the dried fruit and orange zest over the dry ingredients and toss well.
Step 6
In a separate bowl,
Step 7
Whisk together the egg, milk and orange blossom water.
Step 8
Add the wet mixture to the dry ingredients; mix and fold gently until a dough forms and the flour is moistened.
Step 9
Don’t worry if the dough is a little streaky and bits of butter are still intact.
Step 10
You may be tempted to add more milk , dont.
Step 11
Divide the dough in half and shape each portion into a ball.
Step 12
On a lightly floured surface, pat each ball into a 6- to 7-inch disk. With a rolling pin, roll the disks into 3/4-inch-thick rounds—the perimeter will be ragged—then cut each round into 8 wedges (like pie slices). On parchment-lined baking sheets, arrange the wedges without crowding.
Step 13
Sprinkle the scones with sugar.
Step 14
Bake until golden brown and firm to the touch, about 20- 25 minutes.
Tips
No special items needed.
0 Reviews
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