Indulge in a delightful culinary journey with our carefully curated collection of raisin scones recipes. These delectable treats, bursting with the sweet and tangy flavors of raisins, offer a perfect balance of texture and taste. From classic scones with a tender crumb and golden-brown crust to creative variations infused with unique flavors, our recipes cater to every palate. Whether you prefer a simple yet satisfying scone or one adorned with a luscious glaze or savory cheese, we have something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!
Check out the recipes below so you can choose the best recipe for yourself!
RAISIN SCONES
Steps:
- 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.
RAISIN CINNAMON SCONES
I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.
Provided by Frank Troy
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in mixing bowl (I use a fork).
- cut in butter, and mix with fork until it resembles coarse crumbs.
- Add raisins and make sure they are evenly dispersed.
- Add honey and yogurt while mixing.
- Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
- Note: I have made different versions of this recipe (adding dried currants as well as raisins).
RAISIN SCONES
Steps:
- Sift together flour, baking powder, and salt in a large bowl.
- Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
- Using a fork, stir raisins and milk until just combined.
- Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
- Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
- Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
- Bake scones in middle of a 425°F oven until pale golden, about 15 minutes, and transfer to a rack to cool.
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
RAISIN SCONES
Make and share this Raisin Scones recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Cut in butter to coarse crumbs.
- Stir in raisins and buttermilk.
- Stir just until moistened.
- Place on floured surface,knead a few times (6-8).
- Pat into an 8in circle,cut into 12 wedges.
- Place on greased cookie sheet.
- Beat egg white until foamy, brush scones.
- Sprinkle with sugar.
- Bake at 400* for 15 minutes or until golden brown.
Nutrition Facts : Calories 196.4, Fat 8.1, SaturatedFat 5, Cholesterol 20.9, Sodium 286.7, Carbohydrate 28.6, Fiber 1, Sugar 10.1, Protein 3.4
BEST BUTTERMILK RAISIN SCONES
Make and share this Best Buttermilk Raisin Scones recipe from Food.com.
Provided by Raspberry Cordial
Categories Scones
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In large bowl mix together flour, baking soda, baking powder, sugar and salt.
- Cut in margarine with pastry cutter till crumbly.
- Add buttermilk and raisins and mix. Batter should be stiff but not dry.
- Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
- Bake 15 minutes till golden brown.
- Serve with strawberry jam and devonshire cream.
- Recipe may be doubled.
RAISIN SCONES
Make and share this Raisin Scones recipe from Food.com.
Provided by Donna Matthews
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
- Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
- Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
- Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
- Roll out to a ½ inch thickness.
- Cut the dough into 8 thick wedges with a sharp knife.
- Place the scones on 2 greased baking sheets, leaving a ½ inch space around each one.
- To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).
- Bake for 12 - 15 minutes, or until golden brown.
Nutrition Facts : Calories 238.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 81.2, Sodium 87, Carbohydrate 25.1, Fiber 0.8, Sugar 0.9, Protein 5
RAISIN SCONES
I have been making these on and off for at least 25 years. Sometimes I leave out the raisins but they are delicious with or without them. There is never one left over.
Provided by bert2421
Categories Scones
Time 25m
Yield 14 scones
Number Of Ingredients 7
Steps:
- Put the first six ingredients in a large bow.
- Mix with 1 cup milk.
- (Try not to handle too much. You may need a tiny bit more milk but you don't want sticky dough.) Pat on a floured board and shape into a circle.
- Then cut in diamond shapes.
- Bake at 375 for 15 minutes or golden brown.
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
Tips:
- Choose the Right Ingredients: High-quality, fresh ingredients make all the difference in the taste of your scones. Look for fresh raisins, cold butter, and buttermilk or yogurt.
- Keep the Butter Cold: Cold butter is essential for creating flaky, tender scones. Use frozen butter and grate it into the flour mixture. This will help create small pockets of butter that will melt during baking, resulting in a light and airy texture.
- Don't Overwork the Dough: Overworking the dough will result in tough scones. Mix the ingredients until just combined, being careful not to over-mix.
- Chill the Dough: Chilling the dough before baking helps develop the flavor and makes it easier to handle. Chill the dough for at least 30 minutes, or up to overnight.
- Bake at a High Temperature: Baking the scones at a high temperature (400°F or 200°C) for a short amount of time will help create a crispy exterior and a tender interior.
- Don't Over-Bake: Over-baking will dry out the scones. Bake the scones until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve Warm: Scones are best served warm, fresh from the oven. You can also split them in half and toast them before serving.
Conclusion:
With a little planning and attention to detail, you can easily make delicious raisin scones at home. These scones are perfect for breakfast, brunch, or afternoon tea. They are also great for freezing and reheating later. So next time you're in the mood for a warm, comforting treat, try making a batch of these raisin scones. You won't be disappointed!
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