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
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.
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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