Orange raisin scones

Dec 1, 2012 at 4:26 a.m. ET

A moist, light, sweet scone accented with a hint of orange zest and the zip of raisins is a perfect way to start the day.

Orange raisin scones

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!

Orange raisin scones

Yields 8 scones


  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange zest
  • 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup raisins
  • 1 cup chilled milk



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Orange raisin scones


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.

Orange raisin scones


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.

Orange raisin scones


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.

More recipe ideas

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Chocolate Raisin Truffles
Oatmeal Raisin Cookies