Orange Oatmeal Scones
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.
Recipe type: Dessert | Scones
Pan: One Large Baking Sheet Pan Prep: Ungreased or Parchment Lined Oven Temp: 425o Yield: 8 Scones Storage: Tightly Wrapped, Room Temperature
- 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
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. Tip: 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: 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.