Raisin Scones

READY IN: 35mins
YIELD: 12 Scones




  • In a large bowl stir together flour, baking powder, salt and sugar.
  • With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
  • Stir in drained raisins.
  • Combine eggs with evaporated milk.
  • Add all but about 4 tablespoons of liquid to the flour mixture.
  • With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
  • Cover and set aside for 5 minutes.
  • Meanwhile preheat oven to 425 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or lightly greased aluminum foil.
  • Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
  • Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
  • Bake at 425 degrees Fahrenheit for 10 minutes.
  • Lower temperature to 350 degrees Fahrenheit.
  • Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
  • Enjoy piping hot with butter or at room temperature.
  • Best if eaten with 1 or 2 days.