What would a tea party be without some good scones!
I love parties, especially tea parties. I love tea, I love tea sandwiches, and most of all I love a good scone, slathered with devonshire cream (or clotted) and some strawberry jam.
These were recently served at a tea party that was auctioned off by our craft circle. Twenty ladies for the afternoon enjoying tea, sandwiches, savories, desserts and these delicious scones.
Over the years I have experimented with so many different recipes for scones; Black Walnut, Almond Coconut, Chocolate Cherry, Pumpkin Chocolate and one of my favorite has been my Walnut Lavender Scones. I’m sure I’ve made orange scones before maybe with raisins but for this one I decided to use golden raisins and then brush the tops with cream and add some of my hail sugar.
I can’t describe how delicious these scones were; a little sweet, crunchy on the outside, and studded with golden raisins and lots of orange zest is the best I can do. If that doesn’t make your mouth water and make you want to go make a batch of them to have with your morning cup of tea, I don’t know what would.
Give these a try sometime. They freeze beautifully and only need a slight thawing before popping in a 400° oven to brown. Get your tea going about the time these are ready to come out of the oven.
BLAST FROM THE PAST: Apple Fritters with Creme Anglaise has been a favorite of mine since the early 70’s.
Mix the dry ingredients and then using a pastry blender, break up the butter until you have little pieces the size of peas.
Gather the dough up and roll out until you have about 3/4″ thickness and cut with a 2-3″ cookie cutter.
Orange and Golden Raisin Scones
- 3 c. all-purpose flour
- 4 tsp. baking powder
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 8 tbsp. cold butter cut in 1/2" squares
- 1/4 c. granulated sugar
- 1 c. heavy cream
- 1 c. golden raisins
- zest of two large oranges
- 1 egg
- heavy cream for brushing top
- hail or pearl sugar for top optional
Preheat oven to 425°.
Put the flour, baking powder, cream of tartar and sugar in a large bowl. Add in the pieces of butter and using a pastry blender, cut the butter into the flour until you have small pea size pieces.
Add the milk, egg, orange zest, and cream and stir quickly until it forms a dough ball and just holds together. Do not over mix. Fold in the golden raisins.
Lightly flour a flat surface and your hands. Press (or roll) the dough to about 3/4" thickness. Use a 2" floured cookie cutter to cut the scones. Reform any leftover dough together and cut more scones.
Baking on parchment lined or use a Silpat on cookie sheet and bake for 12-15 minutes until golden brown.
Serve with some Devonshire Cream and your favorite jam/preserves.
Beat the egg yolk and brush top of scones.
Bake for 12-14 minutes until nicely browned and have risen.