Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 / 4 cup (50 g) granulated sugar
- 2 tsp baking powder
- 1 / 2 tsp salt
- Zest of 1 large orange
- 1 / 2 cup (80 g) raisins
- 1 / 4 cup (60 g) cold unsalted butter, cubed
- 1 large egg
- 1 / 2 cup (120 ml) milk or heavy cream
- Extra milk or beaten egg for glazing (optional)
Instructions:
- Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder, salt, and orange zest.
- Add the cold butter cubes and cut them in with a pastry cutter (or rub with fingertips) until the mixture resembles coarse crumbs.
- Stir in the raisins.
- In a small bowl whisk the egg with the milk (or cream). Pour into the dry ingredients and mix just until a soft dough comes together.
- Turn the dough onto a lightly floured surface and pat it to about 3 / 4 inch (2 cm) thickness.
- Using a floured 2–3 inch (5–7 cm) round cutter, stamp out scones and place them on the prepared baking sheet. Gather scraps once and repeat.
- Brush tops lightly with milk or beaten egg for a golden finish.
- Bake 12–15 minutes, or until the scones are well-risen and golden brown.
- Cool slightly on a rack and serve warm with butter or jam.
Tips:
- Handle the dough as little as possible to keep the scones tender.
- Swap raisins for dried cranberries or chocolate chips if you like.