Catherine Cappiello Pappas
·2 cups all-purpose flour
·1 tablespoon baking powder
·6 tablespoons sugar
·½ teaspoon salt
·1 tablespoon orange zest
·5 tablespoons cold butter, cut into ¼-inch cubes
·½ cup raisins, chopped
·3/4 cup whole milk, plus more for brushing
·juice of 1 orange
·raw sugar, for sprinkling
How to Make Raisin-Orange Scones
- Preheat oven to 400 degrees F.
In a large bowl stir in flour, baking powder, sugar, salt and orange zest. Combine 3/4 cup milk and juice of 1 orange.
Mix in butter with fingertips until the consistency of course meal with a few slightly larger butter lumps.
Stir in cranberries and milk and orange juice.
On a floured surface, form into a ball and pat into an 8-inch circle, about ¾-inch thick.
Brush top and sides with cream and sprinkle generously with raw sugar.
Cut into 8 triangles (like you would a pie).
Line a baking sheet with parchment paper. Bake for 12-15 minutes or until lightly golden.
Resist eating these immediately and let them rest about 10 minutes to firm up.