Tea buns are a pretty traditional food in Newfoundland and Labrador. Scones are similar, but do not have quite as much sugar. Raisin buns are a variation of the tea bun and are one of my favorite buns. However, if you are planning to pile a whack of jam on them (which I am) raisins can be out of place. So today I decided to bake a scone with just a hint of flavour (orange) which I am hoping to have with partridge berry jam.
The recipe for the Orange Scones is below if you are interested. It is a variation of a recipe by Anna Olson (Classic Lemon Cranberry Scones).
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2 cups flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp grated orange zest
1/2 cup cold butter (NOT margarine...never margarine...ever)
3/4 cup of milk (I add a good bit of whipping cream or coffee cream, depending on what is in the fridge)
1 tsp vanilla extract
Sift the dry goods together. Rub the cold butter into the dry ingredients until the butter pieces are small but still visible. Whisk the wet ingredients together and add to the dry. Work it just enough to bring the dough together. Form into a circle and cut into 8 wedges. Brush with milk. Bake at 375 degrees F for 20-25 minutes.
After the buns have cooled you can glaze, if you like:
1 cup icing sugar
1 1/2 tsp orange juice