Orange-Raisin-Rosemary Scones

I think I figured out the key to having a truly enjoyable Christmas:  no expectations.  That may sound cynical, but it’s really not meant to be construed that way.  It’s more of a “less is more” approach to the holiday.  Mr. K and I decided to stay home this year and not make any plans.  I decided to forego even making us a special meal.  Instead, we stayed in our pajamas, watched a couple of movies, I made us a hot dish that was reminiscent of my childhood, and then while Mr. K took a nap I did some baking.  All in all, probably our best Christmas yet.

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I have been making anything and everything with rosemary these past few months.  I accidentally bought large bunches of rosemary (twice!) only to come home and discover I already had a large bunch in the freezer.  Therefore, I was saddled with three large bunches of rosemary and determined to not let them go to waste.  I’ve made lemon-rosemary chicken, lemon rosemary shortbread cookies, sourdough rosemary focaccia, and these scones from The New York Times.  If you are looking for a scone recipe that balances sweet and savory, try this one.  You can enjoy them in the morning with a cup of coffee, or make them the accompaniment to your next bowl of soup.

Happy 2015, Everyone!

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Orange-Raisin-Rosemary Scones

Sweet and savory scones with rosemary, orange zest, and raisins. Perfect for brunch or as a soup accompaniment!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, brunch, Snack
Cuisine British
Servings 15 scones

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • Freshly grated zest of 1 orange or tangerine
  • 1 tablespoon rosemary chopped
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • 1 large egg lightly beaten
  • 1 cup heavy cream
  • 1 cup raisins
  • Egg wash 2 large eggs beaten with 1 tablespoon water
  • 2 tablespoons brown sugar for sprinkling

Instructions
 

  • Heat oven to 325 degrees.  Line a sheet pan with parchment paper, or use a nonstick pan.
  • Toss dry ingredients, zest and rosemary together in a large bowl.  Using your fingertips or  pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
  • Make a well in the center of the bowl and pour in egg and cream.  Mix ingredients together by hand until a shaggy dough is formed.
  • Turn out onto a floured surface and gently mix in raisins, kneading dough and raisins together just until incorporated.
  • Pat dough into a 3/4-to 1-inch-thick rectangle.  Using a round cookie cutter or the rim of a glass, cut out rounds and place them on baking sheet, spaced out.
  • Brush tops with egg wash and sprinkle with brown sugar.
  • Bake until light golden brown, about 22 minutes; rotate the pan front to back about halfway through.
  • Let scones cool slightly on the baking sheet.  Serve warm or at room temperature.
Keyword orange, raisin, rosemary, scones

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