Orange & Raisin Scones

Prep time: 10 minutes
Cook time: 12 minutes
Makes: 10

INGREDIENTS

450g self raising flour
50g caster sugar
80g cold salted butter, diced
2 tsp grated orange zest
200ml cold milk
50ml orange juice
150g FreshLife Seedless Raisins

Serve with:
Orange marmalade and whipped cream

METHOD

  • Preheat oven to 200°c and line a tray with baking paper.

  • Put the flour and sugar in a food processor fitted with a plastic blade and pulse briefly to mix.

  • Add the butter and orange zest and process until the mixture resembles fine breadcrumbs.

  • Add the FreshLife Seedless Raisins and pulse briefly to distribute them through the scone mixture.

  • Combine the orange juice and milk in a jug and, with the engine running, pour into the food processor. Only process for as long as it takes to bring the mixture together - you don’t want to overwork it.

  • Tip out onto a floured surface, knead very lightly, and pat out to about 1.5cm thick.

  • Use a floured 6cm round cutter to stamp out circles. Try not to twist the cutter - this can make the scones rise unevenly.

  • Place the discs of scone dough on the prepared tray and press the remaining dough together to cut out more scones.

  • Brush the scones with a little extra milk and bake for 10-12 minutes until well-risen and golden. Allow the scones to cool on the tray. 

  • Serve with orange marmalade and softly whipped cream.

 
Baking, Desserts and Treats, Lunchbox, SnacksSuze QuinlanRaisins