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Raisin Scones

 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
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup cold butter, cubed
  • 1 cup raisins
  • 3/4 cup buttermilk
  • 1 egg white
  • Additional sugar

Directions

  • 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. Yield: 1 dozen.