Orange Raisin Scones

Serve with orange butter to continue the citrus theme.
  • Yields 12 scones and 1/2 cup of orange butter
  • Details

    • Serving Size: 1 scone, 2 teaspoons orange butter



      • 1 3/4 cups all-purpose flour
      • 3 tablespoons sugar
      • 2 1/2 teaspoons baking powder
      • 2 teaspoons grated orange zest
      • 1/3 cup (5 tablespoons plus 1 teaspoon) butter, chilled
      • 2 eggs, beaten and divided
      • 3/4 cup California raisins
      • 4 to 6 tablespoons half-and-half

      Orange Butter

      • 1/2 cup (1 stick) butter, softened
      • 2 tablespoons orange marmalade


      Heat oven to 400°F.

      In a medium bowl, combine flour, sugar, baking powder and orange zest. Cut 1/3 cup butter into flour mixture until it resembles fine crumbs. Stir in 1 egg, raisins and just enough half-and-half so the dough leaves sides of the bowl. Turn dough onto a lightly floured surface and knead gently 10 times. Roll into a 9-inch circle and cut into 12 wedges.

      Place on an ungreased baking sheet. Brush with remaining beaten egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from baking sheet.

      In a small mixer bowl, beat together 1/2 cup butter and marmalade at medium speed, scraping bowl often, until well mixed. Serve orange butter with scones.

      From: The Best of Food Digest, a Reader’s Digest Cookbook

      Nutrition Facts Per Serving

      Calories 250 (51% from fat); Total Fat 14g (sat 9g, mono 4g, poly 1g, trans 0g ); Cholesterol 70mg; Protein 3g; Carbohydrate 27g; (Dietary Fiber 1g; Sugars 13g; ); Iron 1mg; Sodium 190mg; Calcium 22mg; Potassium 146mg

      This recipe is found in the following categories:

      Comment on the Recipe

      Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.