Raisin Scones Recipes

SIMPLE SCONES

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.

RAISIN SCONES

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.

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.

RAISIN SCONES

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.

WALNUT RAISIN SCONES

Steps:

• 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

Steps:

• 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 then mix in the raisins.
• In a separate bowl, beat together the cream and eggs.
• Mix the egg mixture into the flour mixture to bring together. If it's too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together.
• Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times.
• Place a piece of parchment paper that is measured to your pan size onto your surface and dust the paper lightly with flour. Transfer the dough onto the paper and press the dough gently into a disk. Then using a floured rolling pin, roll the disk into a 9-inch round, about 1 inch thick.
• Transfer the paper with the dough onto a sheet pan and cut it into 8 equal-sized wedges. Brush with milk and bake 20-25 minutes or until golden.

RAISIN SCONES - ENGLISH SCONES

Steps:

• Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
• Whisk together the buttermilk and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
• Dump the dough onto a floured surface, sprinkle the raisins over the dough and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4"-1" thick. Use a 2.5" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
• Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerarra or granulated sugar.
• Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).
• The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.

RAISIN SCONES

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.

LEMON-RAISIN SCONES

Steps:

• Preheat oven to 375 degrees. In a bowl, whisk together baking mix, granulated sugar, raisins, and zest. In another bowl, whisk together cream and egg; stir into baking-mix mixture until a dough forms. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Cut into 8 wedges, and pull them 2 inches apart.
• Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.

LEVAIN BAKERY OATMEAL RAISIN SCONES

Steps:

• Preheat the oven to 350 degrees F.
• Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.)
• Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix.
• Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)
• Bake for about 18 minutes or until golden brown on both the top and bottom of scones.

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 SCONES

Steps:

• Preheat oven to 400°F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins. Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
• Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.