Orange Raisin Scones
370 grams All-purpose flour
95 grams Granulated sugar
22 grams Baking powder
2 grams Salt
½ Orange zest
90 grams Diced cold butter
180 grams Heavy cream
3 grams Vanilla extract
120 grams Golden raisins
8 Wedges or 12-14 drop scones
Mix the sifted dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
Add cold cubed butter and orange zest.
Using your hands or paddle attachment of the mixing machine and to obtain a crumbly texture.
Whisk the wet ingredients together.
Mix wet ingredients, dry ingredients and raisin. Mix together, then pour onto the counter and with floured hands, work dough into a ball as best you can. Wrap into a plastic wrap.
Refrigerate for at least 30 minutes. Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning.
Press into an 8-inch disc, with a sharp knife or bench scraper cut into 8 wedges. Wedges are easiest, but you can make 10-12 drop scones.
Brush with egg wash or heavy cream . For a golden brown, extra crisp and crumbly exterior, brush with liquid before baking. And for extra crunch, a sprinkle of coarse sugar is always ideal.
Bake scones into preheat oven at 180°C/350°F for about 20-25 minutes until golden brown
120 grams Confectioner sugar
22 grams Orange juice
12 grams Heavy cream or milk
1 gram Orange zest
Using a small mixing bowl, whisk all ingredients together until you get a thick paste. Allow scones to cool down for 20 minutes before drizzle orange icing on top of scones