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.
BUTTERMILK RAISIN SCONES
Make and share this Buttermilk Raisin Scones recipe from Food.com.
Provided by evelynathens
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 330 degrees F.
- Grease large cookie sheet.
- Mix first 5 ingredients in large bowl.
- Add butter and rub with fingertips until mixture resembles fine meal.
- Whisk buttermilk, eggs and vanilla in medium bowl to blend.
- Gradually add to flour mixture along with raisins and stir until moist clumps form.
- Turn dough out onto lightly-floured surface.
- Knead 4 times to blend.
- Transfer to prepared cookie sheet and press into 8 inch round.
- Using small, sharp knife, score dough into 8 wedges.
- Bake until golden-brown and tester comes out clean, about 25 minutes.
- Cool slightly.
- Re-cut.
Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6, Cholesterol 70.2, Sodium 336.1, Carbohydrate 37.7, Fiber 1.1, Sugar 12.6, Protein 5.7
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
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 :
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.
BUTTERMILK OATMEAL SCONES
Hearty oatmeal scones that are simple and delicious!
Provided by KaylieL
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
- Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 49.3 g, Cholesterol 1.2 mg, Fat 14.8 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 3.7 g, Sodium 462.1 mg, Sugar 16.1 g
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
VANILLA AND RAISINS SCONES!
Traditional yummy scones!
Provided by emmafitz1996
Time 10m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180 fan and line a tray with baking paper. Add the flour, salt and butter into a bowl and rub until it resembles breadcrumbs.
- Mix in the sugar and raisins. Pour in almost all the milk and all the almond extract until you have a dough.
- Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
- Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
- Serve with a cup of tea!
BUTTERMILK SCONES
Afternoon tea just wouldn't be the same without warm scones straight from the oven
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 10 -12
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
- Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
- Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.
Nutrition Facts : Calories 229 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
SIMPLE GOLDEN RAISIN SCONES
This is a recipe that I adapted from one that I found in one of my old cookbooks. It's amazingly easy to make and it tastes so good for being decently low fat. My father (who is British) insists on me making them for him whenever I visit.These are fantastic reheated in the microwave for a few seconds with some whipped cream on the side or spread with butter. Edit: Ahh - I forgot to add the amount of flour needed in the ingredients. Thank you for the review that pointed it out Beansy!
Provided by Pazuru
Categories Scones
Time 25m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
- 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
- 4. Cut in butter until no large chunks of it remain.
- 5. Mix in sugar.
- 6. Add raisins and mix until they are fully coated with the flour mixture.
- 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
- 8. Place dough onto floured surface and knead a few times.
- 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
- 10. Using a knife, score the tops of the circles to make 4 wedges.
- 11. Sprinkle brown sugar and cinnamon topping onto dough.
- 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.
Nutrition Facts : Calories 302.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 444.4, Carbohydrate 67.9, Fiber 2.4, Sugar 31.1, Protein 6.5
BUTTERMILK SCONES
This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.
Provided by BEVCHRIS
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
- Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
- Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 38.6 g, Cholesterol 21.9 mg, Fat 8.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 534 mg, Sugar 2 g
WALNUT RAISIN SCONES
A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g
BUTTERMILK SCONES
I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
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4.8/5 (5)Total Time 30 minsCategory Dessert, TreatsCalories 366 per serving
- Preheat the oven to 400f/200c and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar and raisins and give it a quick mix.
- Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving 1 tbsp of it for glazing the scones later.
- Add in the ¾ of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
- Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 1” (2.5cm) thick. Use a round cutter (mine was 3” (8cm) in diameter) dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky. Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
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