These scones are loaded with chewy oatmeal, raisins and orange, with a light sprinkling of sugar and orange zest on top. They make a scrumptious breakfast treat.
Orange Oatmeal Scones
1 cup raisins or currants
2½ cups all-purpose flour, plus additional for work surface
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups old-fashioned oats
1 cup granulated sugar
½ cup unsalted butter, chilled, cut into small pieces
1 large egg
½ cup freshly squeezed orange juice
¼ teaspoon pure orange extract
About 2 teaspoons milk (preferably whole milk)
About 2 teaspoons granulated sugar
About 2 teaspoons grated orange zest
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.
- Preheat oven to 425 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- Place the raisins or currants in a small mixing bowl and cover them with very hot water. Let soak for five minutes, and then drain thoroughly.
- In a large bowl, combine flour, baking powder, baking soda, salt, oats, and sugar; whisk together to mix.
- With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir the egg, orange juice, and orange extract together. Add the liquid mixture and the drained raisins or currants to the flour mixture; stir just until mixed. The dough will be stiff and slightly sticky. Note: If the raisins or currants are not drained thoroughly, the dough may be too wet. Add additional flour as needed. If necessary, turn the mixture onto a lightly floured pastry mat or pastry board and knead gently just until the flour is combined. Do not over-knead as this will make a tougher scone.
- On a lightly floured surface, shape and pat the dough into a circle or rectangle about ¾ inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 2 inches apart on the baking sheet.
Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
- Using a pastry brush, lightly brush the tops of the scones with milk, and sprinkle with sugar and orange zest.
- Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and cool on a wire cooling rack.
Serving suggestion: Scones are best when eaten after they are just baked and still warm from the oven. They are delicious as is, or split open and served with butter and jam.
Makes 8 Scones
Description: Fruit Scones
Pan:One Large Baking Sheet
Pan Prep: Ungreased or Parchment Lined
Oven Temp: 425o
Prep Time: 30 Minutes
Baking Time: 15 to 20 minutes
Yield: 8 Scones
Storage: Tightly Wrapped, Room Temperature
Recipe Type: Scones, Orange, Currants, Oatmeal, Afternoon Tea
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