Saturday brought snow and a cold morning. The fresh oranges are great for baking and this recipe makes the whole house smell wonderful. I used golden raisins and all-purpose flour to make the color light and beautiful as well. The dough felt more stretchy than other scone recipes and I could not separate so I baked in a stone baking pan as one scone. This was a festive way for my community garden to share food as we communally planted starts for all of the gardeners. It was snowing as 10 of us worked in the hoop house, but the hot scone and hot tea helped keep us going. Thank you to everyone that came on Saturday. We will have updates on the plant starts soon!
Orange Raisin Scones
Gourmet Magazine Cookbook
2 cups all purpose flour
3 tblsp sugar
2-1/2 tsp baking powder
1/4 tsp salt (I used kosher salt)
1 stick butter, cold
1 cup golden raisins
3/4 cup whole milk
1 Mesa Top Farm egg, separated
1 tblsp grated orange zest (This was one orange for me)
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Combine the flour, sugar, baking powder and salt. Use a kitchen scissors to cut the butter from side to side for tsp sized pieces. Use hands to mix into the flour mixture until it looks like peas are in it. You can use a food processor, but this step is a lot more fun. Add raisins.
In a separate bowl, combine milk, egg yolk, zest and vanilla. Add to flour mixture until dough forms. It was hard to knead this dough so we did not and baked as one scone. You could add more flour to achieve a heavier consistency and knead. Place on a 8′ or larger round baking pan. Use a sharp knife to separate it into scone pieces if you don’t want to bake as one.
Whisk the egg white and paint the top of the scone. Use granulated sugar to coat the top. This makes it turn a lovely golden brown. Bake scone until the bottom is browned and the top can be knocked to feel solid. It will take at least 35-45 minutes but keep checking. Enjoy warm with tea!