Photo: Raisin Scones Recipe
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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By gracevallance_9...
Palm Springs, CA
on December 18, 2012
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Amazing scones. Coming from Scotland, our family loves a good scone and this did not let us down! The texture was fabulous and they melted in your mouth. Thanks Ina!
By dguercio
on August 11, 2012
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These are delicious, light scones, however, when I read the recipe I thought that 3/4 of a pound of butter was a typo (3 sticks of butter?!, plus I didn't have enough on hand. These came out beautifully using a total of about 3/4 CUP combination of butter and shortening (which is about the amount you use in a biscuit recipe. I also substituted low fat milk for the heavy cream - using a lighter fat liquid yields a much fluffier end result - try it in a biscuit recipe and see how light your biscuits come out!
By beany9
on July 01, 2012
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The only good thing about these scones was the texture. They had ZERO flavor and I used high quality ingredients. I'm glad I only made half a batch as I took one bite and threw them all out.
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