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Orange & Raisin Scones with Whipped Cream

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Tea
Servings 15 medium scones

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

Instructions
 

Scones

  • Preheat oven to 200 deg C. Line a large baking tray with parchment paper and set aside.
  • Add all the dry ingredients into a bowl, stir to combine evenly and then add the cold butter pieces to the dry ingredients.
  • Rub the cold butter into the dry ingredients until you get a coarse mixture resembling a crumble topping. 
  • 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. 
  • Roll the dough out on a flat, clean surface until it is about 2cm thick.
  • 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.
  • Brush all the tops with the egg-buttermilk mixture you had set aside earlier.
  • 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.
  • Serve warm.

Whipped Cream (Optional)

  • 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.
  • 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!