Breakfast · ALWAYS FREE
Orange & raisin breakfast scones
Cold butter and a short chill give these orange-zest and raisin scones a tender crumb and crisp edges.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Whisk flour, sugar, baking powder and salt in a bowl. Rub in cold butter with fingertips or a pastry cutter until uneven crumbs form with some pea-sized butter pieces. Stir in raisins and orange zest. Keep butter cold rather than softening it.
- Whisk milk and egg, pour into dry mixture and fold just until no loose dry pockets remain. Press the dough together without kneading. Shape between two sheets of parchment into an 8-inch (20 cm) round about 1 inch (2.5 cm) thick. Remove upper paper and cut into eight equal wedges with a sharp knife.
- Slide lower parchment onto a baking sheet and separate wedges by at least 1 inch (2.5 cm). Refrigerate 20 minutes while heating oven to 400°F (200°C). Bake 20-25 minutes until risen, golden at edges and set in the center, rotating once if browning unevenly.
- Cool on the sheet 5 minutes, then on a rack another 10 minutes before serving. Serve one scone per portion. Once completely cool, store airtight at cool room temperature up to 2 days or freeze; rewarm briefly in a moderate oven if desired.
Estimated nutrition
Per serving · 1 of 8- Calories
- 262 kcal
- Protein
- 5.3 g
- Total carbohydrate
- 41.6 g
- Total fat
- 8.6 g
- Total sugars
- 13.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One eighth of entire dough per serving. Contains wheat, milk and egg. Vegetarian suitability requires checking baking powder and raisin labels; no icing, cream or jam included in estimate.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Orange & raisin breakfast scones: all-purpose flour; cold unsalted butter; cold whole milk; beaten whole egg without shell; granulated sugar; plain seedless raisins; finely grated raw orange zest; baking powder; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
