Orange and raisin scones
These yummy orange and raisin scones are really easy to throw together and the results are very satisfying with afternoon tea or mid-morning coffee. They are also perfect snacks for parties, picnics, trips and so on. I make them using dairy-free margarine and almond milk but the original recipe uses milk and butter. The scones are egg- and sugar-free too!
Ingredients
Method
- Preheat the oven to 190°C.
- Mix the flour with the baking powder and salt. Add the butter and rub together with your fingers until the mixture resembles breadcrumbs.
- Add the orange zest and the milk, then the raisins. Mix well with a spatula until you get a soft dough.
- Put the dough onto a lightly floured surface and knead, then roll out to about 2 cm thick.
- Using a 7-cm cutter (or a glass) stamp out rounds.
- Put the rounds on a lined or greased baking sheet. Brush each scones with a little milk.
- Bake for 15-20 minutes until risen and light brown.
- Transfer the scones to a wire rack to cool.