Orange / Rasin Scones * (1+)
These are the best scones that I make. Absolutely everyone loves them.
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 16
bake
brunch
breakfast
bread
american
flour
spring
citrus
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 teaspoon salt
- 3 cups flour
- 1 cup water
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 cup raisins
- 2 tablespoons sugar
- glaze
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 3 1/2 tablespoons powdered cultured buttermilk
- 12 tablespoons margarine
- 1 tablespoon orange rind grated
- 1 tablespoon cream
- Carbohydrate 52.27753978125 g
- Cholesterol 2.254765625 mg
- Fat 17.73297625 g
- Fiber 1.49058127099928 g
- Protein 3.96094734375 g
- Saturated Fat 3.510666875 g
- Serving Size 1 1 Serving (104g)
- Sodium 304.4246875 mg
- Sugar 50.7869585102507 g
- Trans Fat 0.655014562500002 g
- Calories 376 calories
Combine flour, sugar, baking powder, soda, salt and buttermilk powder. Mix. Cut in margarine. Add water, raisins and orange peel. Mix only until dry ingredients are moistened. Gather dough into a ball and turn out onto floured board. Knead lightly 12 times and divide into two equal parts. Pat into circles approximately 1/2 inch thick. Brush with glaze and cut each circle into 8 wedges. Place wedges 1" apart on ungreased cookie sheet and bake at 425 about 13 minutes or until tops are brown.
