Raisin Scones

Recipe by Donna Matthews
READY IN: 35mins
YIELD: 8 scones




  • Preheat oven to 425 degrees.
  • Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
  • Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
  • Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
  • Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
  • Roll out to a ½ inch thickness.
  • Cut the dough into 8 thick wedges with a sharp knife.
  • Place the scones on 2 greased baking sheets, leaving a ½ inch space around each one.
  • To 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).
  • Bake for 12 - 15 minutes, or until golden brown.