Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe comes from a cookbook of Cynthia Barcomi and believe it or not the scones truly taste like miniature soda breads. A very yummy and special breakfast treat.

Ingredients Nutrition

Directions

  1. Preheat the oven to 190°C/375°F.
  2. In a big bowl combine all dry ingredients except for raisins and oats/nuts.
  3. Add butter and work into a crumbly dough.
  4. Whisk together egg and milk and add to dry ingredients. Stir in only until just combined.
  5. Fold in raisins and oats/nuts and roll out on a lightly floured surface.
  6. Using a glass or cookie cutter cut out scones of desired size (I use a 7.5 cm glass).
  7. Bake for 20 minutes until golden brown.

Reviews

(2)
Most Helpful

Mmmm, lovely taste that isn't sweet like cake. I used a small portion of both the raisins and nuts. My flour mix was unbleached white and whole wheat and as I didn't have any caraway seed I put in 3/4 tsp of poppy seed ( I made a half recipe). Be sure to make some before the group arrives for coffee/tea!

Annacia November 17, 2009

So good Lalaloula.... so good. My very picky dh loved these biscuits. I omitted the caraway seeds but did use the raisins, beautiful golden ones. A lovely tender, light and fluffy scone, with great flavor. We enjoyed them very much. Sorry for the not so great picture. Will submit more, next time I make these and I will make these again.

Baby Kato July 02, 2009

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