Orange Raisin Scones
Quick & Easy, Delicious Vegan|Vegetarian Scones
When I made Orange Raisin Scones for my daughter who just had a baby, she said these scones would attract nursing mothers from miles around. Fortunately none of them came over, because she ate them all!
Most scones are best eaten warm from the oven - for breakfast, with soups and salads, fruit or smoothies, or anytime. These orange raisin scones are delicious even when cold.
Total prep & cook time: 40 min
12 Servings
Nutrition Data Per Serving, Vegan - 1 scone: 248 calories, calories from fat 96, 35 g carbohydrate, 8 g sugars, 11 g fat, 2 g saturated fat, 1 g transfat, 92 mg sodium, 3g dietary fiber, 4 g protein, very low in Cholesterol, good source of Manganese. Estimated glycemic load: 20.
Nutrition Data Per Serving, Ovo-Lacto Vegetarian - 1 scone: 229 calories, calories from fat 75, 36 g carbohydrate, 9 g fat, 21 mg cholesterol, 5 g saturated fat, 0 g transfat, 111 mg sodium, 9 g sugars, 3g dietary fiber, 5 g protein, good source of Manganese and Selenium, Estimated glycemic load: 21.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cup whole wheat pastry or whole spelt flour
- 1/3 cup unbleached cane sugar
- 1 Tbsp baking powder
- 1 Tbsp finely grated orange rind
- 1 cup Thompson raisins OR 1 cup dried currants
- Vegan Version:
- 2/3 cup cold veggie spread
- 2 Tbsp lemon juice
- 1/2 cup unsweetened almond milk
- Juice of one orange (1/3- 1/2 cup)
- 1 Tbsp ground flax seed
- Ovo-Lacto Vegetarian:
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 cup buttermilk
- 2 eggs, beaten
- Juice of one orange
Directions:
- Preheat oven to 375 degrees
- Place raisins or currants in a bowl, cover with boiling water for 5 minutes, then drain into a colander and set aside
- Combine dry ingredients
- Vegan: Combine almond milk, lemon juice and orange juice to make 1 1/4 cups liquid. Stir in ground flax seed
- Ovo-Lacto Veg: Combine buttermilk, eggs and orange juice to make 1 1/4 cups liquid
- Grate orange rind into the dry ingredients
- Cut in butter or veggie spread with a pastry blender until the mixture is mealy
- Add the raisins or currants, and liquid, mix together to make a soft dough (can even be sticky)
- Knead dough lightly for 5 minutes on a floured surface until it forms a ball
- Divide and pat into two 6 inch rounds and slice each into 6 wedges
- Arrange on baking sheet and bake for 20 - 25 minutes, middle of the oven, until lightly browned
- Slide onto a rack to cool for a few minutes
Recipe Tips:
Easy and flexible to make. Just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. You'll need a cookie sheet to bake them on.
Omit the salt for the vegan version, as veggie spread is usually salted.
Omit salt for the ovo-lacto version if you use salted butter.
Makes 12 large scones: Try this scone recipe with currants instead of raisins - as shown in the picture.
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