Scone Recipe: Orange Raisin Scones

Delicious, Quick & Easy Vegan or Ovo-Lacto Veg Scones

When I made this scone recipe for my daughter who had just had a baby, she said these scones would attract nursing mothers from miles around. Fortunately there weren't too many in the neighborhood, because she ate them all!

Most scones are best eaten warm from the oven - for breakfast, with soups and salads, fruit or smoothies, or anytime. These orange raisin scones are delicious even when cold.

Cooking Tips: Easy and flexible to make. Just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. You'll need a cookie sheet to bake them on.

Makes 12 large scones: Try this scone recipe with currants instead of raisins - as shown in the picture.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat or whole spelt flour
• 1/3 cup unbleached cane sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• Approx 1 Tbsp finely grated orange rind - one orange will do
• 1 cup Thompson raisins OR 1 cup dried currants
• Vegan Version:
• 2/3 cup cold veggie spread
• 2 Tbsp lemon juice
• 1/2 cup unsweetened almond milk
• Juice of one orange
• 1 Tbsp ground flax seed
• Ovo-Lacto Vegetarian:
• 1/2 cup cold unsalted butter
• 1/2 cup buttermilk
• 2 eggs, beaten
• Juice of one orange

Directions:

1. Preheat oven to 375 degrees
2. Place raisins or currants in a bowl, cover with boiling water for 5 minutes, then drain into a colander and set aside
3. Combine dry ingredients
4. Vegan: Combine almond milk, lemon juice and orange juice to make 1 cup liquid. Stir in ground flax seed
5. Ovo-Lacto Veg: Combine buttermilk, eggs and orange juice to make 1 cup liquid
6. Grate orange rind into the dry ingredients
7. Cut in butter or veggie spread with a pastry blender until the mixture is mealy
8. Add the raisins or currants, and liquid, mix together to make a soft dough
9. Knead lightly for 5 minutes on a floured surface until firm
10. Divide and pat into two 6 inch rounds and slice each into 6 wedges
11. Arrange on baking sheet and bake for 20 - 25 minutes, middle of the oven, until lightly browned
12. Slide onto a rack to cool for a few minutes

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Tasty Soups To Eat With The Scones

Barley Bean Veggie Soup Cream of Broccoli Soup Lentil Potato Cauliflower Soup Quinoa Red Lentil Soup White Bean Italian Style Soup

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