Raisin Scones

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
14 to16 scones
Level:
Easy

Ingredients
  • 4 cups plus 1 tablespoon flour
  • 2 tablespoons sugar, plus extra for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 3/4 pound cold unsalted butter, diced
  • 4 eggs, lightly beaten
  • 1 cup cold heavy cream
  • 3/4 cup raisins
  • 1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Directions
  • Preheat the oven to 400 degrees F.

  • Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.

  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

  • Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.


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