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Orange & Raisin Scones with Whipped Cream

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 15 medium scones
Course: Tea
Ingredients Method Notes

Ingredients
  

Scones
  • 285 g Plain Flour
  • 1½ tbsp Baking Powder
  • 60 g Caster Sugar
  • ½ tsp Salt
  • 140 g Butter cut into one inch pieces
  • Orange rind (from 1 large orange) more won't hurt
  • 55 g Raisins
  • 125 ml Buttermilk
Whipped Cream
  • 1 cup Heavy Cream cold, any whippable variant will work
  • 1 tbsp Powdered Sugar
  • 1 tsp Vanilla Essence

Method
 

Scones
  1. Preheat oven to 200 deg C. Line a large baking tray with parchment paper and set aside.
  2. Add all the dry ingredients into a bowl, stir to combine evenly and then add the cold butter pieces to the dry ingredients.
  3. Rub the cold butter into the dry ingredients until you get a coarse mixture resembling a crumble topping. 
  4. In a separate bowl, whisk eggs and buttermilk together. Set aside 2 tablespoons for glazing and add the rest into dough mixture. Mix well. Add the raisins and stir again until they are evenly distributed. 
  5. Roll the dough out on a flat, clean surface until it is about 2cm thick.
  6. Use a 2.5 - 3 inch diameter cookie cutter or rim of a drinking glass to stamp out circles and place them on the prepared baking tray.
  7. Brush all the tops with the egg-buttermilk mixture you had set aside earlier.
  8. Bake for 12 - 15 minutes, until the tops turn golden brown. Remove from oven and let rest for a few minutes before transferring to a wire rack to cool.
  9. Serve warm.
Whipped Cream (Optional)
  1. Whisk heavy cream, sugar and vanilla essence on high speed until medium peaks form and nearly doubled in volume. This will take a minute or two, try not to overbeat.
  2. Serve immediately, or store in the fridge until ready to serve.

Notes

Although we love a dollop of freshly whipped cream with these, sometimes we keep it simple with just a little extra butter. Just as satisfying!