Cooking with Love
with Gianna Conte (Jan)
Raisin Scones
Great for a brunch
A dear friend of mine made these for a brunch I was hosting and my guests devoured them. I've been making them ever since. You must not leave out the rind. If you rather use orange rind or lime, please do. You can also make them smaller giving you double the quantity. You can substitute dried cranberries or dried blueberries for the raisins.
My favorite scones
3 cups flour
½ cup sugar
2 ¼ tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 large eggs
2 ¼ tsp pure vanilla
Grated lemon zest of 1 lemon or orange
1 cup raisins
9 tbsp. unsalted butter, melted
¾ cup buttermilk (try using real or ¾ cup milk w/2 tsp white vinegar)
1 egg, beaten (for egg wash)
Some sugar to top before baking (optional)
Preheat oven to 400 degrees. Mix all dry ingredients together. Set aside. Combine eggs, butter, buttermilk, zest.
Add to dry ingredients; fold in raisins.
Divide in equals parts and shape into triangles. Place on greased cookie sheets. Brush with egg wash. Sprinkle with a little sugar.
Bake for approximately 15 – 20 minutes. Make sure bottoms do not burn, but just golden. Tops should be just dotted with color.
Pass the butter and jam!
Note: you can roll out dough in a circle and cut out even triangles.
Orange scones with orange icing.....mmmm
Orange Scones
Husband and I always enjoyed the orange scones at Panera Bread. The texture was so delicate with a pronounced orange flavor.
Thought these came pretty close. They freeze well.
Ingredients are same as my raisin scones, substituting orange extract for vanilla and lots of orange zest (2 oranges) for the raisins.
No egg wash, but frost with combination of confectioners sugar with orange juice and orange zest and 1/2 tsp orange extract.
Got to try them......yummy good.
