Prep 10 mins
Cook 25 mins
The buttermilk provides a subtle tang and a very tender crumb.
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 6 tablespoons chilled butter, cut into pieces
- 2⁄3 cup buttermilk
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 4 tablespoons golden raisins, plumped in hot water for 15 minutes, drained, patted dry
- Preheat oven to 330 degrees F.
- Grease large cookie sheet.
- Mix first 5 ingredients in large bowl.
- Add butter and rub with fingertips until mixture resembles fine meal.
- Whisk buttermilk, eggs and vanilla in medium bowl to blend.
- Gradually add to flour mixture along with raisins and stir until moist clumps form.
- Turn dough out onto lightly-floured surface.
- Knead 4 times to blend.
- Transfer to prepared cookie sheet and press into 8 inch round.
- Using small, sharp knife, score dough into 8 wedges.
- Bake until golden-brown and tester comes out clean, about 25 minutes.
- Cool slightly.
One of the better scone recipes on this site so thank you for sumitting. I think the secret to light scones or biscuits is to make sure that the butter is very, very cold. If it is the least bit soft after mixing in put back in the fridge to chill. Also, I always add an egg (or 2) to scones but rarely to tea biscuits. Highly recommend this recipe.
These were quite good. I used only 1 egg and 1 egg yolk since I had the yolk to use up. Also I sliced the dough into 8 individual scones and baked them that way and found they took only 13 minutes so watch the time on these. It would probably take longer cut as in the recipe but I am not sure that it would take the full 25 minutes. My family's only complaint on these was that they needed more raisins but for me they were about right in number.