1/2 Photos of Raisin Scones
Donna Matthews's Note:
Another great scone recipe from my friend Janette
My Private Note
Units: US | Metric
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1 pinch salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 1/2 cup raisins (optional)
- 1 egg, beaten
- 1/2 cup buttermilk (approximately)
- 1 egg yolk
- 1 tablespoon lukewarm water
- 1Preheat oven to 425 degrees.
- 2Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
- 3Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
- 4Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
- 5Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
- 6Roll out to a ½ inch thickness.
- 7Cut the dough into 8 thick wedges with a sharp knife.
- 8Place the scones on 2 greased baking sheets, leaving a ½ inch space around each one.
- 9To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).
- 10Bake for 12 - 15 minutes, or until golden brown.
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Nutritional Facts for Raisin Scones
Serving Size: 1 (643 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 238.4
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 7.8 g
- Cholesterol 81.1 mg
- Sodium 86.9 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 0.8 g
- Sugars 0.8 g
- Protein 4.9 g