I love scones and these are really yummy. They are definitely best eaten fresh so plan accordingly! Sometimes I add pecans but beware, too many nuts will make them crumbly and hard to slice. Also, for variation try currants, raisins, or dried blueberries in place of the Craisins.
Orange-Craisin Scones
submitted by Brittany
1/2 c Craisins
1/3 c butter
1 3/4 c flour
3 Tb sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 Tb grated orange peel
1 egg, beaten
4-6 Tb half-and-half
1 egg white, beaten
1/4 c chopped pecans (optional)
Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet; brush with beaten egg white. (If using chopped nuts, sprinkle a few on top.) Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.
{ 5 comments… read them below or add one }
What a beautiful picture! These look very yummy!
Oooooh, I can’t wait to try these. I LOVE SCONES!
These look delicious! I can’t wait to try them!
I made these for dinner tonight and they were fabulous. I ended up baking them one minute extra (13 minutes) and when they came out they were perfectly golden, and inside they were moist and soft. And the texture was perfect. Oh, yum! This is a A+ recipe. I loved the orange and craisin combination. Thanks, sis!
These were delicious!
I made them for my dad's bday party, and everyone loved them.
I added an extra egg, and a teaspoon of the orange juice to the batter and egg white sauce- it enhanced the orange flavor a bit more.I also made them into mini scones, rather than one big one.
I am most definitely making these again!