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Raisin scones recipe

Raisin scones recipe

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Very quick tasty scones, not as dry as bought ones. These ones are raisin scones.

444 people made this

IngredientsMakes: 6

  • 225g (8oz) self-raising flour
  • 85g (3oz) caster sugar
  • 60g (2oz) butter
  • 1 teaspoon baking powder
  • 115g (4oz) raisins, sultanas or dried cherries
  • 150ml milk

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat the oven to 180 C / Gas 4. Put flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.
  2. Add in raisins (or optional fruit) and milk a little at a time until you get the mixture coming together. Try to ensure it does not get too wet or you will have to add some more flour.
  3. Line a baking tray with a baking sheet.
  4. Roll out dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the prepared baking sheet.
  5. Bake in the preheated oven until risen and golden, about 12 minutes.

Tip

once you get these mastered..why not have 2 bowls on the go at the one time and do batch baking I usually cook cherry scones along with a batch of plain or raisin or. You can double the mixture for both bowls and do 4 batches of scones...

Tip

you can add a little salt but to be honest I prefer not too and although most recipes have salt I have tried it both ways and don't notice any difference

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Reviews & ratingsAverage global rating:(27)

Reviews in English (26)

Really great, easy recipe but be careful how much milk you add as I found the quantity was far too much, even adding it in little amounts I ended up adding too much and had to add more flour. Despite that, they tasted great.-23 Aug 2011

Very tasty scones. I doubled the mixture as 6 scones would not go very far in my house! However there seemed to be far too much milk. I only added about 3/4 of it bit by bit and it became far too sticky so I had to add a lot more flour. Also I would cut out circles at a depth of about 3-4cm rather than 2 as they were a bit flat. Could also add less sultanas. Delicious though-10 Jul 2011

These are very easy. I made them with soya milk and they tasted great. Don't forget to brush with milk as I did on the first batch (even soya works) or they are very pale, though they taste the same. Good basic recipe to experiment with.-22 Aug 2011


Recipe Summary

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon grated lemon zest
  • ½ cup butter, cubed
  • ¾ cup chopped walnuts
  • ½ cup raisins
  • ¾ cup buttermilk
  • 2 tablespoons buttermilk
  • 2 tablespoons white sugar
  • 2 tablespoons chopped walnuts

In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.

With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.

Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk sprinkle with the remaining sugar and the nuts.

Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.


Raisin Scones

I have never paid much attention to scones&ndashI don&rsquot even remember the last time I had them, but it all changed when I was on my cruise vacation. Being on a giant ship 24 hours x 9 days&mdashmostly sea bound&mdashmeans that the best past time on board was to eat.

Every afternoon, I had scones for my afternoon tea, and of course, a crepe or two. And then one fine day, I fathomed that scones are such great things to eat&mdashunder the shade on the deck overlooking the azure blue sea&mdashover a cup of tea or tea.

So, that was how I discovered them and marked the start of my love affair with scones, especially raisin scones. I have always loved raisins and in this recipe, raisins give that extra sweetness and add moisture to the scones.


How to Make Buttermilk Raisin Scones

Preheat your oven to 425 degrees. Melt the butter, but be sure you don&rsquot get it too hot. You want it just warm enough to melt.

I place my butter on the stove to melt while I mix together my dry ingredients. The timing works perfectly, as the butter melts just as I finish the dry ingredients, so I simply turn off the stove.

In a large bowl, add flour, sugar, oatmeal, baking powder, baking soda, and salt. Stir to combine, then add the raisins.

Technically, I suggest you add a half cup, but I may or may not sometimes just add a handful or a little extra. If you add more, I promise I won&rsquot tell. Stir them to distribute within the dry ingredients.

Add the buttermilk to your measuring cup, then the egg. Whisk until the egg incorporates fully, then pour in the butter and whisk again.

If you don&rsquot have buttermilk, don&rsquot panic. You can use a tablespoon of lemon juice or vinegar added to a measuring cup, then fill it the rest of the way with whole milk or higher fat &ndash cream or half and half. Let it sit for five or ten minutes until it thickens a bit, and you have the perfect substitute.

Pour the wet ingredients over the dry ingredients and stir them with a spatula just until the mixture comes together. Turn it out on a jelly roll pan lined with a silpat.

Use your clean hands to form it into a circle about a half inch tall. Cut into eight triangles with the bench scraper or a knife.

A bench scraper is one of my favorite ever kitchen tools. I own two of them and use them constantly. They work great to move chopped veggies into a pot, to clean flour off a counter after rolling out dough, to cleanly cut cooled brownies, or make quick cuts for all sorts of doughs. If you don&rsquot own one, get one &ndash or three!

Use the bench scraper to lift the scones and carefully arrange them on the silpat, four to a row and two across. If you don&rsquot have a bench scraper, use a flat spatula to lift them.

Place the buttermilk raisin scones into the oven for 13-15 minutes, until they start to turn golden brown around the edges. Let the scones cool 3-5 minutes, then serve while still warm.

These keep well in a tightly sealed container on your counter for up to two days. If you warm them just a touch before serving, they&rsquore even better!


How to make Cinnamon Raisin Scones:

Preheat the oven to 375 degrees F.

In a stand mixer bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Stir in the raisins.

Mix in the heavy cream. Let the mixer run on low to knead gently until a soft dough forms, about 2 minutes. Add in small amounts of flour or heavy cream if needed. You don&rsquot want the dough to be too dry or too sticky.

On a cutting board, form a ball with the dough. Pat it into a circle about 1 inch thick.

Cut the circle into 4 triangles.

Place them on the prepared baking sheet, spacing them about 2 inches apart.

Melt the butter and brush the tops generously.

Sprinkle with the turbinado sugar.

Bake for 20 minutes until lightly browned. Serve warm or at room temperature.

Cinnamon Raisin Scones Small Batch


Scones are a simple and quick recipe

Scones are also a great recipe to whip up if you're having guests over. The mixture is quick to make and mostly has pantry staple ingredients. If you don't happen to have golden raisins on hand, you can just leave the out and make traditional plain Irish scones instead. You can also use raisins or another dried fruit like cranberries with some orange zest added for flavor. However, the golden raisins, (or sultanas as we call them in Ireland) are plump, sweet and juicy, and really the perfect addition to these scones.


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 cup coarsely chopped raisins, or whole currants
  • 1 tablespoon butter
  • 2 tablespoons canola oil
  • 1 cup nonfat plain yogurt, plus extra for brushing scone tops
  • 1 large egg
  • 1 tablespoon freshly grated orange zest

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.

Stir together flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add raisins (or currants), tossing to coat. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until it turns a nutty brown, about 1 minute. Transfer the butter to a bowl. Add oil, 1 cup yogurt, egg and orange zest and whisk until blended. Add the yogurt mixture to the dry ingredients, stirring just until combined (the dough will be sticky).

Transfer the dough to the prepared baking sheet with floured hands, pat it out into a 1/2-inch-thick circle. Cut the circle into 12 wedges, leaving them in place. Brush the top with yogurt. Bake until the top is golden and firm to the touch, 15 to 20 minutes. Serve warm.


What makes the perfect scones?

I&rsquove made loadssssss of scone recipes over the course of writing this food blog. All of the recipes I have shared have different flavor profiles, toppings, and add-ins, but they all share the same basic base recipe, and a few tricks that help keep my scone recipes consistently successful.

  • Keep your ingredients cold. If you don&rsquot take any other tips away with you, this one is the most important. I typically refrigerate between each step, just to be sure that the heat from my hands or the friction of cutting the butter isn&rsquot warming up my ingredients too much. Cold ingredients equal more tender, fluffy scones.
  • Don&rsquot over mix! After you add the buttermilk (or milk), you want to mix things until they are JUST incorporated. Over mixing makes for tough scones.
  • Use real butter. There will be no successful fake butter scones happening here. It&rsquoll change the outcome, trust me. There IS a place in my heart for shortening in baking (just ask these Peppermint Hot Chocolate Brownie Cookies), but scones are not that place.


Recipe Summary

  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 tablespoons packed dark-brown sugar
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup raisins or dried cherries
  • 2 teaspoons fennel seed (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.


Raisin Scones

This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup sultana raisin
  • 1 egg
  • 3/4 cups milk

Nutritional facts Per scone: about

  • Sodium 168 mg
  • Protein 3 g
  • Calories 148.0
  • Total fat 7 g
  • Potassium 63 mg
  • Cholesterol 30 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

Method

In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.

In glass measure, beat egg with fork add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.

Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface pat out into scant 3/4-inch (2 cm) thickness.

Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper&ndashlined baking sheet brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.