Yields:
8 Servings
Difficulty: Medium
Cook Time:
13 Mins
I think baking is a fun afternoon activity when it’s chilly outside. My Orange Raisin Scones with Orange Cream Cheese are easy and tasty treats that your family will enjoy. Scones are what they call in baking Quick Breads. This basically means that they don’t require any yeast to rise, just baking powder. They also don’t require much kneading. You can prepare this dish in under 30 minutes. The dough consists of flour, eggs, and milk with orange zest. I like to top my scones with a delicious orange flavored cream cheese glaze. Happy Cooking!
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Ingredients
Adjust Servings
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Dry ingredients
- Wet ingredients
- Orange Cream Cheese Glaze
Instructions
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Dry ingredients
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Preheat oven to 400*. Zest an orange into a bowl and squeeze the juice into another bowl and set aside. Using an electric mixer with the dough hook, add 2 cups flour, baking powder, salt, sugar and zest to bowl. Mix on low until well blended. Cut up butter into small pieces and add to dry ingredients. Mix on medium speed until flour has small pea sized butter pieces.
Wet ingredients
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In a separate small bowl beat together the milk and egg with a fork. Add it to the mixing bowl and beat on medium until a dough forms. If dough looks sticky add more flour. Add the raisins and mix until combined. Sprinkle flour on your cutting board and drop 1/2 of dough onto board. Knead dough a few times and press and form it into an 6" rectangle that's one inch thick.
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Using a pizza cutter or knife, cut the dough into wedges. Place wedges onto a greased cookie sheet. Do the same procedure with other half of dough and place them onto cookie sheet. In a small bowl mix 2 T sugar with 1 t cinnamon, stirring until blended. Using a spoon, sprinkle the dough wedges with some sugar. Bake at 425* for 13-15 minutes until lightly browned.
Orange Cream Cheese Glaze
- In a bowl mix together with a fork the softened cream cheese, 10-X confectioner's sugar and the juice of the orange. Once blended use a whisk to smooth out the glaze and make it creamy. Spoon the glaze into a small dish for serving.
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Let the scones cool on a rack. Serve the glaze on the side or use a bread knife to coat each individual scone. I keep this glaze covered in the refrigerator and use it for bagels too. Scones can be stored for several days in plastic storage bags.
