Scones have long been a traditional treat for afternoon tea and a cold winter breakfast. They pair perfectly with honey butter, orange marmelade and the perfect cup of tea or coffee. Scones can be made ahead of time and stored in the fridge for several days or in the freezer for up to one month. Just allow to thaw before baking, and you can have scones ready on demand, any time of day without any fuss!
Yields 8 scones
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Sift flour, cake flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in orange zest. Add butter and rub in with fingertips until the mixture resembles coarse meal. Mix in raisins.
Gradually add milk, tossing with a fork until moist clumps form.
Turn dough out onto a lightly-floured work surface.
Form dough into a 1-inch-thick round. Cut into 8 wedges.
Transfer wedges to the prepared baking sheet, spacing 2 inches apart. If desired, brush with an egg wash.
Bake until tops of scones are golden brown, about 25 minutes.
Let stand on baking sheet 10 minutes. If desired, glaze with a mixture of orange juice and powdered sugar. Serve scones warm or at room temperature.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!