Prep 15 mins
Cook 25 mins
I found this on the bag of C&H Sugar.
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup golden raisin (sultanas)
- 1 teaspoon grated lemon, rind of
- 1 cup whipping cream
- 2 -4 tablespoons water
- Preheat oven to 375F.
- Combine flour, sugar, baking powder, and salt.
- Stir in lemon peel and raisins.
- With a fork, stir in cream and water (as needed) until it all comes together into a rough mass.
- On a lightly floured surface, knead dough 5 or 6 times.
- Place on a greased cookie sheet and pat into an 8 inch circle; with a sharp knife, cut halfway through the dough to mark into 12 pie-shaped wedges.
- Bake 20-30 minutes, until golden brown.
- Remove to a wire rack to cool; cut into wedges while still warm.
I have been using this recipe for years with some modifications. I substitute dried blueberrys for raisins, I use the rind of a whole lemon for zest, and squeeze the lemon juice to use in place of the water. In addition, I add 1/2 pecans for an extra surprise. I call them Lemon Blueberry Pecan scones. They are sooo delicious. I will take the advice of another next time and make 2 smaller circles as the best part for me is the yummy crispy edges. These do not disappoint! TI love that I don't have to mess will cutting in butter. They are also a lot lower in fat than some of the other recipes that come in at over 12g of fat per serving.
I liked how easy these were to make using just one bowl. These are tender and flaky in the middle with a nice outershell. It's not dry like other scones. I used cranberries because it goes well with lemon, and the red looks nice against the yellow batter. I also split the batter into two circles for smaller scones and nicer presentation. If you like more edge parts to the scone so it's crispier, then cut out the wedge pieces and space them out one inch apart on the cookie sheet. I also brushed the top with milk (you can use egg whites as well) and sprinkled some sugar on top. I baked at 375 for 28 minutes and it was perfectly light golden brown. I think this would be a great recipe for other variations - lemon blueberry, lemon poppy seed, nuts, and others!
These are the best scones I have made or tasted! Very easy to make. I made them for a church brunch and took home no leftovers. When I made them for my family, my youngest child, who doesn't like bread-type foods, wanted seconds! These are better than muffins.