Description
These tender Orange Raisin Soda Bread Scones combine the comforting flavors of traditional Irish soda bread with a bright citrus twist. Featuring a soft, crumbly texture and studded with plump raisins, these scones are perfect for a breakfast treat or an afternoon snack. The addition of fresh orange zest and juice lends a refreshing aroma and taste that pairs beautifully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange zest
Wet Ingredients & Mix-ins
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup raisins
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and finely grated orange zest until well combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, creating a crumbly texture essential for tender scones.
- Incorporate Raisins: Stir in the raisins evenly throughout the butter and flour mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and fresh orange juice until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry crumb mixture and gently fold together just until the dough forms. Take care not to overmix to keep the scones tender.
- Shape the Dough: Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick, taking care not to overwork it.
- Cut and Arrange Scones: Cut the dough circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart to allow even baking.
- Add Topping: If desired, sprinkle the tops of each scone with coarse sugar to add a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 16 to 18 minutes, or until the scones are golden brown and set in the middle.
- Cool and Serve: Remove from the oven and allow the scones to cool slightly on the baking sheet before serving warm, optionally with butter or a light orange glaze.
Notes
- For extra citrus flavor, add an additional teaspoon of orange zest to the dry ingredients.
- You can substitute dried cranberries for raisins to vary the flavor.
- These scones are best served warm, either plain, with butter, or drizzled with a subtle orange glaze for added sweetness.
