Orange Raisin Scones

This scone recipe comes from Savvy Vegetarian@savvyveg
Link to the recipe: Orange Raisin Scones

This recipe came up in my twitter feed one day at the beginning of April.  Here’s why I felt I had to try it:
“When I made this scone recipe for my daughter who just had a baby,
she said these scones would attract nursing mothers from miles around. Fortunately none of them came over, because she ate them all! ” – Savvy Vegetarian

As a constantly hungry pregnant person, I decided this was right up my alley and went immediately into action in the kitchen.  Now that I’m a nursing mother, maybe it’s time to make these again…

The Savvy Vegetarian has given me permission to reproduce the recipe here paired with the photos I took while making the scones.  This is the version of the recipe that I made:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup whole wheat pastry flour
  • 1/3 cup unbleached cane sugar
  • 1 Tbsp baking powder
  • 1 /2 tsp. salt
  • 1 Tbsp finely grated orange rind
  • 1 cup Thompson raisins
  • 1/2 cup cold unsalted butter
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • Juice of one orange
  1. Preheat oven to 375 degrees
  2. Place raisins in a bowl, cover with boiling water for 5 minutes, then drain into a colander and set aside
  3. Combine dry ingredients
  4. Combine buttermilk, eggs and orange juice to make 1 1/4 cups liquid
  5. Grate orange rind into the dry ingredients
  6. Cut in butter with a pastry blender until the mixture is mealy
  7. Add the raisins and liquid, mix together to make a soft dough (can even be sticky)
  8. Knead dough lightly for 5 minutes on a floured surface until it forms a ball
  9. Divide and pat into two 6 inch rounds and slice each into 6 wedges
  10. Arrange on baking sheet and bake for 20 – 25 minutes, middle of the oven, until lightly browned
  11. Slide onto a rack to cool for a few minutes

The scones were delicious.  They made a perfect snack or breakfast when cut in half, warmed in the toaster oven, and buttered.

Yes, I think it’s time to try these again.

4 responses to “Orange Raisin Scones

  1. Love, love, love, love scones. I make these as orange/craisin and/or lemon/dried blueberry, but your post just reminded me how I should bake on Saturday morning and enjoy the fruits of my labor all week!

  2. Angelene Flowers

    Hum. I still am hoodwinked by the whole ‘vegetarians who still eat dairy’ thing. I guess I thought I had found a vegan scone – now THAT would be
    SOMETHING. This looks like a delicious scone – but just a scone nonetheless.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s