Orange and Raisin Scones

bread

Orange and Raisin Scones — front of the card
front
Orange and Raisin Scones — back of the card
back

20 min active · 33 min total · 6 scones (times estimated)

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup unsalted butter
  • ¼ cup raisins
  • ½ teaspoon finely shredded orange peel
  • 1 beaten egg
  • ⅓ cup orange yogurt
  • 1 teaspoon sugar (for topping)
  • ¼ teaspoon ground cinnamon (for topping)

Steps

  1. Preheat oven to 425°F.
  2. In a large bowl, mix together the flour, 2 tablespoons sugar, baking powder, and salt.
  3. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  4. Add the raisins and finely shredded orange peel. Make a well in the center of the dry ingredients.
  5. In a small bowl, stir together the beaten egg and orange yogurt.
  6. Add the yogurt mixture to the well in the dry ingredients. Using a fork, stir just until moistened.
  7. Turn dough out onto a lightly floured surface; quickly knead gently 8–10 strokes until the dough begins to hold together.
  8. Pat dough into a 6-inch circle. Using a sharp knife, cut into 6 wedges.
  9. Mix together 1 teaspoon sugar and ¼ teaspoon ground cinnamon; sprinkle over tops of wedges.
  10. Place wedges 1 inch apart on an ungreased baking sheet.
  11. Bake for 11–13 minutes, or until golden brown.