English Scones Recipe
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 cup cold butter, cubed
- 1 cup raisins
- 1/2 cup milk
- 1 egg
- Additional milk
- 1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly.
- 2. Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 10 scones.
1 each: 228 calories, 6g fat (3g saturated fat), 35mg cholesterol, 141mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 4g protein.
Reviews for English Scones
"Very yummy! easy to make. I will be making more of these! :)"
"These scones were delicious! The batter was a tad sticky at first, but when rolled out with a mix of flour and sugar, it turned out perfect. One thing though: watch your oven temp extremely because they may burn. GREAT RECIPE"
"Very sticky and didn't really cook the way their meant to! Very disappointed"
"These scones are AWESOME! Everybody loved them!!! I really got used to scones with tea when I lived in London, and now that I'm back in Brazil I can have them whenever I want."
"Was very bland...should have added some flavoring and dry not a lot . I added blueberries.,no raisins."
"For a savoury version I substitute 1/2 cup of sugar for grated cheese"
"Great scones and simple to make. Next I'm going to try to make them w/blueberries in lieu of the raisins"
"Best British Scones.American Scones are Wedge Shaped,Not an Authetic Scone from recipe.They also do not Raise Enough."
"This recipe was a hit, everyone loved it!"
"Delicious scones. We have made date with almond glaze, blueberry with lemon glaze, white chocolate chip with dried cranberries. Very good and friends really like them too."
"easy to whip up. Tasty, fresh out of the oven."
"I have looked high and low for a basic Scones Recipe, thankfully the new cookbook has a really good recipe in it on page 21, (purple)."