While I lived in Ireland and then England … then Ireland again, one thing that I fell in love with was a proper scone. The southern girl in me used to say, it’s just a sweet buttermilk biscuit, but nope, not really.
A gorgeous scone is denser in texture with a hint of sweetness and a nice crumb to it. You can find scones in various flavors, with or without any fruit added. I’ve always leaned towards the scones with raisins, and then I usually pimp them up with plenty of whipped cream and a nice dollop of raspberry jam.
This recipe is perfect to make up and give as a gift from the kitchen. This one recipe, will make one batch of about 12 baked scones. Best part, the scone mix can be kept at room temperature, in an airtight container for up to 4 – 6 weeks. Then when you’re ready, just add some water and an egg, and it’s ready to bake.
What I love about this recipe, is that it’s so versatile and such a great gift to give to friends and family, along with a nice jar of jam, a box of lovely tea, and maybe a couple of tea cups.
Now you’ve two choices, you can either give away this lovely Orange Scented Raisin Scone Mix as gift from your kitchen to your friends and family, or just go ahead and stockpile it for yourself.
Either way, I hope you enjoy!
- 2 cups All Purpose Flour
- 1/3 cup Sugar
- 1/4 cup nonfat Dry Milk Powder
- 2 tsp Baking Power
- 1/4 tsp Salt
- 1 tsp dried Orange peel, optional
- 1/3 cup Shortening, such as Crisco
- 1 cup Raisins or dried Currants
To Bake The Scones:
- 1 Egg, beaten
- 1/4 - 1/2 cup Water
To Make The Mix
- In a large bowl, mix together the Flour, Sugar, dry Milk Powder, Baking Powder, Salt and Orange Peel.
- Transfer the mixture to a food processor and add in the Shortening, pulsing until you have a crumb texture.
- Now place mixture into bowl again, and fold in the Raisins.
- Pour into about a 1 quart airtight container.
To Bake the Scones:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, place the entire contents of the scone mix.
- Add in the Egg and Water (start with 1/4 cup and only add more if needed, up to 1/2 cup), mixing well until well combined and moistened.
- On a lightly floured surface, turn out the scone dough and knead just until smooth. Shape dough into a flat disc about 1/2 inch thick. You can cut into pie shapes or use a round cookie cutter to make your scones.
- Place scones about 1 inch apart on the parchment lined baking sheet. Brush the tops with milk and sprinkle sugar, if desired.
- Bake in preheated 400°F oven for about 15 minutes or until starting to brown lightly. Allow to cool.
You can substitute the raisins for dried cranberries, currants or cherries. The dried orange zest can be substituted for lemon zest if preferred or left out completely. To add more zippy flavor, you can add fresh orange or lemon zest to the recipe when adding the water and eggs.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.