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Citrus Raisin Scones

Citrus Raisin Scones

Don’t you just love scones?

Yet sometimes I feel like scones are too dry or practically flavorless. Enter two kinds of raisin, dried cranberry, and orange zest! What’s better in the morning than a citrusy, sunshine scone?

Perhaps just knowing the sun will be there in the morning, I just feel grateful so take a listen to “I Got the Sun in the Morning” sung by Doris Day.

Citrus Raisin Scones


  • 2 cups + 4 tablespoons all-purpose flour, divided
  • 3 tablespoons granulated sugar
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter, cold
  • 2 eggs, divided
  • 1 teaspoon fresh orange zest
  • ½ cup cold half-and-half cream
  • ½ cup golden raisins
  • ½ cup raisins
  • ½ cup dried cranberries
  • ¼ cup sliced almonds
  • 2 tablespoons large, coarse sugar
  • 1 teaspoon cold water (for egg wash)


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine 2 cups of the flour, granulated sugar, salt, and baking powder.
  3. Cut butter into small cubes then dump into flour mixture. Toss to coat butter.
  4. With pastry blender, cut butter into flour mixture until the butter pieces are the size of a large green pea.
  5. In a small bowl, place golden raisins, raisins, dried cranberries, and sliced almonds. Sprinkle 1 tablespoon flour over them and stir to coat.
  6. Add to flour mixture. Stir.
  7. In a medium bowl, whisk together 1 egg, orange zest, and half-and-half cream.
  8. Add to flour mixture. Using a large spoon, barely mix wet and dry ingredients.
  9. Place a large piece of parchment paper on your work surface. Sprinkle with 2 tablespoons flour. Spread flour over parchment paper.
  10. Dump crumbly dough onto flour on parchment paper. Sprinkle with remaining 1 tablespoon flour.
  11. Gently press dough into a 9-inch by 6-inch rectangle about ¾-inch thick.
  12. With a scraper, cut in half lengthwise then cut across into thirds so you have 6 large squares.
  13. Cut each square in half corner to corner to make triangles.
  14. Line baking sheet with a new piece of parchment paper.
  15. Place scone triangles on baking sheet at least ½-inch apart.
  16. Place remaining egg in a small bowl with 1 teaspoon of cold water. Stir with a fork to make egg wash.
  17. Brush egg wash on the tops of the scones.
  18. Sprinkle with coarse sugar.
  19. Bake at 400 degrees for 12-13 minutes.
  20. The tops and bottoms of the scones should be golden brown and the centers should be flaky.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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