Description
These tender Orange Raisin Soda Bread Scones combine the wholesome texture of traditional soda bread with a sweet citrus twist. Perfectly tender and lightly sweetened, they are enhanced with fragrant orange zest and juicy raisins, making them an ideal breakfast pastry or delightful snack. Baked to golden perfection, these scones are simple to prepare and sure to become a favorite treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange zest
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup raisins
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and finely grated orange zest to evenly distribute all the dry components.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the cold unsalted butter into the dry mixture until it resembles coarse crumbs, which helps create a flaky texture.
- Add Raisins: Stir in the raisins evenly through the crumbly mixture, distributing the fruit for sweet bursts in every scone.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, vanilla extract, and fresh orange juice until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and gently fold them together just until combined; avoid overmixing to keep the scones tender.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut this circle into 8 equal wedges using a sharp knife.
- Arrange and Top: Transfer the wedges onto the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the scones with coarse sugar for a sweet, crunchy topping.
- Bake: Bake the scones in the preheated oven for 16 to 18 minutes, or until they are golden brown on top and set in the middle.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving warm with butter or a light orange glaze for extra sweetness.
Notes
- For a stronger orange flavor, add an additional teaspoon of orange zest to the dry ingredients.
- Dried cranberries can be used as a substitute for raisins if preferred.
- Serve these scones warm, optionally with butter or a simple orange glaze to enhance sweetness and flavor.
