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Raisin Scones

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Posted on 2009-03-07

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Raisin Scones 3126 views
-0.71 avg rating
7 votes


You can substitute craisins or dried blueberries for raisins, if you prefer


2 c flour
2 t baking powder
1/2 t baking soda
1/2 t ground nutmeg
1 stick cold, unsalted butter, cut into pieces
1 c raisins
2 T sugar
1 egg yolk
1 egg white
3/4 c buttermilk or plain yogurt
brown sugar for sprinkling on top of scones


Heat oven to 375 degrees F.

Mix flour, baking powder, soda, nutmeg, and salt in a large bowl. Cut in butter using a pastry blender or rub it in with your fingers, until the mixture looks like fine granules. Mix in raisins and sugar and distribute evenly.

Whisk egg yolk into buttermilk. Pour over the flour mixture and mix with a fork until a soft dough ball forms.

Lightly knead the dough 10-12 times. Cut the dough in half and knead each half into a ball. Pat each ball into a 6-inch circle. Cut each circle into six wedges, but do not separate.

Beat egg white in small bowl and brush some on top of each scone. Lightly sprinkle with sugar. Carefully transfer each circles to an ungreased cookie sheet. Reshape if necessary so the wedges are touching (this will prevent raisins from burning.)

Bake for 18-22 minutes until light brown. Cool on a wire rack. After five minutes, separate the wedges and cover them loosely with a dish towel.

Author Comments

This sweeter scone is perfect for tea time. You can substitute craisins or dried blueberries for raisins, if you prefer.



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