Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone

Recipe by KLHquilts
READY IN: 1hr 18mins




  • Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
  • Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
  • Whisk the two eggs (for the glaze) together in a small bowl and set aside.
  • Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
  • Whisk together the buttermilk, olive oil, sugar, and egg.
  • Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
  • Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
  • Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
  • Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
  • Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
  • Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
  • Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
  • Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
  • Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
  • Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.