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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g self-raising flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • Grated zest of 1 large orange
  • 80 g raisins
  • 200 ml milk or almond milk
  • 100 g chilled butter or margarine cubed

Method
 

  1. Preheat the oven to 190°C.
  2. Mix the flour with the baking powder and salt. Add the butter and rub together with your fingers until the mixture resembles breadcrumbs.
  3. Add the orange zest and the milk, then the raisins. Mix well with a spatula until you get a soft dough.
  4. Put the dough onto a lightly floured surface and knead, then roll out to about 2 cm thick.
  5. Using a 7-cm cutter (or a glass) stamp out rounds.
  6. Put the rounds on a lined or greased baking sheet. Brush each scones with a little milk.
  7. Bake for 15-20 minutes until risen and light brown.
  8. Transfer the scones to a wire rack to cool.