Raisin Scones

Raisin scones

This recipe makes incredibly tender scones that are crisp outside but flaky on the inside. Enjoy this delightful treat for breakfast, afternoon snacks and of course along with a cup of tea or coffee.

I just love how versatile this scone recipe can be. Besides raisins, I sometimes incorporate dried currants or chocolate chips. But feel free to use other dried fruits of your choice. The dough itself is unsweet, so adding dried fruits will provide the natural sweetness that we want.

A couple of tips

  1. Butter must be cold. The small chunks of cold butter in the dough will release steam as it melts and “fry up” while baking. This is how the flaky layers and crispy shells are formed in baked scones.
  2. Over mixing the dough will develop excess gluten and thus create a dense scone. It can also melt the butter, so beware.
  3. Baked or unbaked scones freeze beautifully. Just reheat with a microwave or bake them up whenever needed.

Tasty coffee recipe that you might enjoy: coffee jelly latte

My newest scone recipe: chocolate scones


Raisin Scones

https://spoonfulpassion.com/
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Servings 10 scones (2 inches in diameter)

Ingredients
  

  • 70 ml whole milk
  • 1 large egg
  • 250 g all-purpose flour
  • 14 g baking powder
  • 40 g granulated white sugar
  • 1/4 tsp salt
  • 100 g cold unsalted butter
  • 70 g raisins

Instructions
 

  • In a small bowl, lightly whisk an egg into the milk then set aside.
  • In a medium bowl, whisk all dry ingredients to combine except for raisins. Then add butter and cut it into small pieces using a pastry blender, a pair of forks or the tip of fingers. Mixture should look like coarse bread crumbs.
  • Add in the egg mixture and raisins. Stir just until they are incorporated. I prefer to stir with a butter knife to prevent too much gluten development, which will create a non-flaky dense scone.
  • At this point, preheat the oven to 400°F / 200°C.
  • Using hands, combine the dough into a ball then transfer onto a floured work surface.
  • Roll the dough to a thickness of 3/4 inch. Portion it out to any shapes that you would like. I used a round cutter that is 2-3/16 inches in diameter.
  • Transfer onto tray lined with parchment paper. Place them 2 inches apart. Brush each top with milk then sprinkle some sugar.
  • Bake for about 20 minutes or until it starts to brown.