Orange and Raisin Scones
Member recipe

Orange and Raisin Scones

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(2 ratings)

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Serves 1 - 9 Cakes

Delicious soft, moist scones with raisins and a hint of citrus.

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  • 375g (12 oz) self-raising flour
  • 50g (2 oz) butter, diced
  • 50g (2 oz) caster sugar
  • 75g (3 oz) raisins
  • Grated rind of 1 orange
  • 1 egg, beaten
  • 150-200ml (5-7 fl oz) semi-skimmed milk


    1. Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
    2. Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
    3. Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
    4. Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
    5. Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.

Comments, questions and tips

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2nd Jun, 2015
Great moist and tastie, will be making often
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