17 Nov 2013

Orange Raisin/White Choc Cranberry Buttermilk Scones

No Comments Baking and Breads

Buttermilk Scones

These were easy to make and were easy to flavour with orange raisins and white chocolate. I made some orange butter as well by creaming unsalted butter, orange zest and orange juice.

This was all that was left from a batch of 12 by the time I’d finished washing dishes…
Orange & Raisin Scones and Orange Butter

  • 450g (2c) self-raising flour
  • 55g (1/4c) castor sugar
  • 1tbsp baking powder
  • Pinch of salt
  • 75g (1/3c) cold butter
  • 120ml (1/2c) heavy cream
  • 1tsp vanilla
  • 2 eggs, beaten
  • 40g (1/4c) currants/raising/cranberries
    • Or 30g raisins
    • 10g white chocolate/20g cranberries
To make the scones
  1. Oven to 425F/220C. Line a cookie sheet with parchment paper or a silicone baking sheet.
  2. Combine 450g self-raising flour, 55g castor sugar, 1tbsp baking powder and dash of salt.
  3. Cut in 75g butter until well-combined.
  4. Mix 120ml double cream, 1tsp vanilla and 2 eggs. Take 2 tablespoons out of this mixture and set aside for brushing.
  5. Add liquid mixture to dry mixture
  6. Now you need to split your mixture if you’re making two/three flavours from the batch of dough. Add filling (currants or chocolate) and mix as lightly as possible until just combined.
  7. Pat dough into a circle about 1.5cm thick and cut it into 6 wedges. Arrange on the cookie sheet, tucking the pointed ends underneath.
  8. Brush the tops with the reserved cream mixture and sprinkle with a little sugar.
  9. Bake for 13-15 minutes until golden brown.
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