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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


  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
  5. Baking on parchment lined or use a Silpat on cookie sheet and bake for 12-15 minutes until golden brown.
  6. Serve with some Devonshire Cream and your favorite jam/preserves.
  7. Beat the egg yolk and brush top of scones.
  8. Bake for 12-14 minutes until nicely browned and have risen.