Description
These tender Orange Raisin Soda Bread Scones are a delightful twist on traditional Irish soda bread, infused with fresh orange zest and juice for a citrusy brightness. Perfectly tender with a slightly crumbly texture, they feature plump raisins and a subtle sweetness, making them an ideal breakfast treat or afternoon snack. Easy to prepare and quick to bake, these scones can be enjoyed warm with butter or a light orange glaze.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange zest
- 1/2 cup raisins
- 1 tablespoon coarse sugar for topping (optional)
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the scones do not stick.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and finely grated orange zest until well combined.
- Cut in the butter: Add the cold unsalted butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
- Add raisins: Stir the raisins into the crumbly mixture evenly.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and fresh orange juice until smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently stir using a spatula or wooden spoon just until the dough comes together. Be careful not to overmix to keep the scones tender.
- Shape the dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle, being careful not to compress the dough too much.
- Cut and arrange: Using a sharp knife, cut the circle into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
- Optional topping: Sprinkle the tops of the scones with coarse sugar for a crunchy, sweet finish if desired.
- Bake: Place the baking sheet in the preheated oven and bake for 16 to 18 minutes, or until the scones are golden brown on top and cooked through.
- Cool and serve: Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm, optionally with butter or a light orange glaze for extra flavor.
Notes
- For extra citrus flavor, add an additional teaspoon of orange zest to the dry ingredients.
- You can substitute dried cranberries for raisins if you prefer a different dried fruit.
- These scones are best enjoyed warm, served with butter or a light orange glaze for added sweetness.
- Be careful not to overwork the dough, as that can lead to tough scones.
- Using cold butter is key to achieving a tender, flaky texture.
