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    Raisin-Orange Scones

    My Gourmet Foods professor introduced scones on our “Tour of Scotland” lab day. The provost of Texas Christian University is from Scotland, so every year he comes to the Gourmet Foods class to talk about typical Scottish meals. I absolutely LOVE these scones! Just make sure when you cut them, you make them 1/2 inch thick. I did not do this the first time I tried to make scones and they came out looking like crackers!

    • 2 cups flour
    • 1/4 cup sugar
    • 1 tbsp. baking powder
    • 1 tsp. salt
    • 1/3 cup shortening
    • 1/2 cup raisins
    • 1 tsp. grated orange zest
    • 1 large egg
    • 1 egg yolk
    • 1/2 cup milk
    • 1 egg white, beaten
    • 2 tbsp. sugar

    Preheat your oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Stir in raisins and orange zest.

    In a small bowl, blend egg, egg yolk and milk. Add this mixture all at once to flour mixture, stirring just until moist. Turn out on a lightly floured surface and knead lightly for 30 seconds. Roll or pat into a 9 inch circle, 1/2 inch thick. Place on a cookie sheet and cut into 8 wedges.

    Brush with egg white and sprinkle with 2 tbsp. sugar. Bake in 425 degree F oven for about 8-10  minutes until golden. Serve with Devon Cream and strawberry jam!