Sunday, March 2, 2008

Orange Scented Cinnamon Raisin Scones

Baking Illustrated 's scone recipe. They suggest using a food processor, but it's totally unnecessary if you have a pastry blender.
I find that making them by hand is really the best way to go, you just need to pay close attention to the texture of the dough as it forms.
Scone recipes that lack eggs can turn out pretty hard and dry. The heavy cream is reduced in this recipe and replaced by an egg.


2 c. flour (I used 1 c. King Arthur Organic White Whole Wheat flour and 1 c. of their all purpose flour)
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
4 Tbsp butter
grated zest from 1 orange
3/4 c. heavy cream
1 egg
1/2 c. raisins

For Cinnamon Sugar Glaze:
1-2 Tbsp heavy cream
2 Tbsp sugar mixed with 1/2 tsp cinnamon + more depending on how strong you want the cinnamon flavor to be


Adjust oven rack to center. Preheat oven to 425. Line a baking sheet w/ parchment paper.
In a large mixing bowl, whisk together flour, sugar, orange baking powder and salt. Stir in the orange zest.
Cut the butter into small pieces. Add to flour mixture and chop it into the flour with the pastry blender. This is very important! Cut the butter in until the mixture represents coarse sand with a few small lumps in it. Measure out the heavy cream in a liquid measuring cup and beat in the egg with a fork.
Stir the liquid in with a spatula until it forms a shaggy dough. Stir in the raisins.
Knead the dough together with your hands until it all sticks together. On a floured surface, form the dough into a circle about 1" thick.
With a large knife, cut like a pie into 8ths. Transfer to baking sheet.
Brush the tops of each scone with heavy cream. Sprinkle liberally with cinnamon sugar. Bake at 425 for 12 mins. Scones should be cracked, dry, and very lightly browned on top when done.