Orange-Raisin Scones

3 Reviews
From the EatingWell Kitchen

Golden, moist and tender with a cakelike texture, these orange-raisin scones are the perfect excuse for a coffee or tea break.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coarsely chopped raisins, or whole currants
  • 1 tablespoon butter
  • 2 tablespoons canola oil
  • 1 cup nonfat plain yogurt, plus extra for brushing scone tops
  • 1 large egg
  • 1 tablespoon freshly grated orange zest

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a baking sheet with cooking spray.
  2. Stir together flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add raisins (or currants), tossing to coat. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until it turns a nutty brown, about 1 minute. Transfer the butter to a bowl. Add oil, 1 cup yogurt, egg and orange zest and whisk until blended. Add the yogurt mixture to the dry ingredients, stirring just until combined (the dough will be sticky).
  3. Transfer the dough to the prepared baking sheet; with floured hands, pat it out into a 1/2-inch-thick circle. Cut the circle into 12 wedges, leaving them in place. Brush the top with yogurt. Bake until the top is golden and firm to the touch, 15 to 20 minutes. Serve warm.

Nutrition information

  • Per serving: 167 calories; 4 g fat(1 g sat); 1 g fiber; 29 g carbohydrates; 4 g protein; 66 mcg folate; 18 mg cholesterol; 11 g sugars; 56 IU vitamin A; 1 mg vitamin C; 60 mg calcium; 1 mg iron; 271 mg sodium; 149 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 1/2 fat

Reviews 3

May 20, 2014
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By: EatingWell User
Amazing, light scones The batter for this scone is even more delicious than the scone itself, so it is going to be hard not to nibble away the batter before even getting to the scone. It is very light and fluffy, to the point where it almost seems like it might not actually be a scone, but might be in a different category. I would recommend baking individual scones rather than doing the big one cut into triangles as the batter was moist enough that it didn't cut prior to baking. And I did brush the yogurt on top, which left a few white lumps on top that were safe and edible but looked suspicious. I don't know if it would turn out as well without the yogurt, though. Pros: easy, delicious Cons: unexpected scone texture
January 17, 2010
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By: EatingWell User
I whipped this up really fast and replaced raisins with dried cherries and orange with lemon. They turned out pretty good but I think since I used greek yogurt they were not as fluffy as they could have been. I will be trying these out again for sure. I suggest eating them warm with fresh berry jam. Delicious!
October 07, 2009
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By: EatingWell User
These were delicious and incredibly easy to make. I brought these over to a friend's house and 5 people asked me for the recipe. I preferred the scones warm. However, they stayed fresh for a couple of days.