Raisin Scones Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 375°F. Lightly grease baking sheet. Blend first 6 ingredients in processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Place on prepared baking sheet.
• Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

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.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
• In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
• Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
• In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

Steps:

• Preheat oven to 400 degrees.
• 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.
• ~~~FREEZING INSTRUCTIONS~~~~.
• To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
• To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.