Description
These Tender Orange Raisin Soda Bread Scones combine the classic texture of Irish soda bread with a sweet citrus twist, perfect for a delightful breakfast or brunch. Packed with bright orange zest, juicy raisins, and a buttery crumb, these scones bake up golden and tender, offering a satisfying balance of flavors and a soft, flaky bite.
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
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup raisins
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and finely grated orange zest to evenly distribute the citrus flavor and leavening agents.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mix. Using a pastry cutter or fingertips, cut the butter into the flour until the mixture looks like coarse crumbs, ensuring a tender, flaky texture in the final scones.
- Add Raisins: Stir in the raisins evenly to spread bursts of sweetness throughout the dough.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, vanilla extract, and fresh orange juice until well combined, adding moisture and enhancing flavor.
- Form the Dough: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the scones tender and light.
- Shape and Cut: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the tops with coarse sugar for a crunchy, sweet finish.
- Bake: Bake in the preheated oven for 16 to 18 minutes until the scones turn golden brown and are set in the center.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving. Enjoy warm with butter or a light orange glaze for enhanced sweetness.
Notes
- For extra orange flavor, add an additional teaspoon of orange zest to the dry ingredients.
- You can substitute dried cranberries for raisins if preferred for a different fruity twist.
- Serve warm with butter or a light orange glaze to complement the citrus notes.
