These raisin scones are best enjoyed still warm from the oven and smothered in butter and jam. This recipe is quite versatile as well. It is a sweet scone, and the raisins can be substituted with many different things: dried cranberries, fresh fruit, chocolate chips, pralines and more. To make this raisin scones, start with cold butter cut into cubes.
The cubed butter is added to the dry ingredients. It’s coated and then rubs the butter into the flour between your palms to create flat shards of butter.
Mix in the wet ingredients, turn out onto a floured surface, roll out into a disc, and cut into wedges. Coat with milk before baking on a baking sheet lined with nonstick foil.
- 3 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter chilled and cubed
- 3⁄4 cup cream or milk
- 1 egg
- 1 cup raisins
- Preheat oven to 375F.
- Sift together the flour, sugar, baking powder and salt.
- Add the cubed butter into the flour mixture, coat and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs.
- In a separate bowl, beat together the cream and eggs.
- Mix the egg mixture into the flour mixture to bring together.
- Mix in the raisins.
- Turn out onto a floured surface, roll into a thick disk and cut into 8 wedges.
- Transfer onto a lined baking sheet, brush with milk and bake 20-25 minutes or until golden