Raisin Scones Recipes

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RAISIN SCONES



Raisin Scones image

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

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup cold butter
1 cup raisins
3/4 cup buttermilk
1 egg white, additional sugar for top

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

RAISIN SCONES



Raisin Scones image

This classic British recipe for Raisin Scones are fantastic straight from the oven or split and toasted the next day.

Provided by Erren Hart

Categories     Breakfast

Time 35m

Number Of Ingredients 8

3 cups all-purpose flour
½ cup granulated sugar
2 egg
1 tablespoon baking powder
½ teaspoon salt
4 oz butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
1 cup cream or milk
1 cup raisins

Steps:

  • Preheat oven to 375F.
  • Sift together the flour, sugar, baking powder and salt.
  • Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in the raisins.
  • In a separate bowl, beat together the cream and eggs.
  • Mix the egg mixture into the flour mixture to bring together. If it's too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together.
  • Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times.
  • Place a piece of parchment paper that is measured to your pan size onto your surface and dust the paper lightly with flour. Transfer the dough onto the paper and press the dough gently into a disk. Then using a floured rolling pin, roll the disk into a 9-inch round, about 1 inch thick.
  • Transfer the paper with the dough onto a sheet pan and cut it into 8 equal-sized wedges. Brush with milk and bake 20-25 minutes or until golden.

Nutrition Facts : Calories 412 kcal, Carbohydrate 65 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 284 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

RAISIN SCONES



Raisin Scones image

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

2 cups 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

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 :

LEVAIN BAKERY OATMEAL RAISIN SCONES



Levain Bakery Oatmeal Raisin Scones image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 12 scones

Number Of Ingredients 8

3 cups all-purpose flour, plus more for the counter
2 1/2 cups rolled oats
3/4 cup white sugar
2 tablespoons baking powder
1 teaspoon kosher salt
12 ounces sweet butter, cold and diced small
1 cup golden raisins
1 1/2 cups half-and-half

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.

RAISIN SCONES



Raisin Scones image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 14 to16 scones

Number Of Ingredients 9

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

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.

SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

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.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

WALNUT RAISIN SCONES



Walnut Raisin Scones image

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

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest
½ cup butter, cubed
¾ cup chopped walnuts
½ cup raisins
¾ cup buttermilk
2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

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

VANILLA AND RAISINS SCONES!



Vanilla and Raisins scones! image

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!

CANDIED ORANGE AND GOLDEN RAISIN SCONES



Candied Orange and Golden Raisin Scones image

These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time P1DT50m

Yield Makes 16

Number Of Ingredients 13

1/2 cup diced candied orange peel
1/2 cup golden raisins
1 teaspoon finely grated orange zest
1/4 cup Grand Marnier or other orange-flavored liqueur
2 cups cake flour (not self-rising), sifted
1 1/2 cups all-purpose flour, plus more for rolling
1 stick cold unsalted butter, cut into small pieces
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 2 teaspoons baking powder
Coarse salt
1 cup cold heavy cream
1 large whole egg plus 1 large egg, separated
Fine sanding sugar, for sprinkling

Steps:

  • Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
  • Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
  • Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
  • Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
  • Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
  • Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

BEST BUTTERMILK RAISIN SCONES



Best Buttermilk Raisin Scones image

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

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or 1/2 cup butter
3/4 cup buttermilk
1/2 cup raisins

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.

RAISIN SCONES



Raisin Scones image

Categories     Bread     Milk/Cream     Dairy     Egg     Fruit     Breakfast     Brunch     Bake     Vegetarian     Dried Fruit     Raisin     Fall     Winter     Bon Appétit

Yield Makes about 22 scones

Number Of Ingredients 12

4 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup golden raisins
1/2 cup raisins
1 cup whipping cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon grated lemon peel
2 teaspoons water

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.

RAISIN SCONES



Raisin Scones image

Categories     Bread     Breakfast     Brunch     Bake     Raisin     Gourmet

Yield Makes 10 scones

Number Of Ingredients 6

3 3/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter
1/2 cup dark raisins
1 1/4 cups whole milk

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.

LEMON-RAISIN SCONES



Lemon-Raisin Scones image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 7

2 cups cold Homemade Baking Mix
1/4 cup granulated sugar
2/3 cup coarsely chopped raisins
1/2 teaspoon finely grated lemon zest
1/2 cup heavy cream, plus more for brushing
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. In a bowl, whisk together baking mix, granulated sugar, raisins, and zest. In another bowl, whisk together cream and egg; stir into baking-mix mixture until a dough forms. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Cut into 8 wedges, and pull them 2 inches apart.
  • Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.

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From ideas.walmart.ca


CARNATION® | RAISIN SCONES
1 tbsp 15 mL sugar. Nutritional Information. Directions. 1 : Preheat oven to 425°F (220°C). Grease a baking sheet. 2 : In a food processor (or large bowl), mix flour, sugar, baking powder, cinnamon and salt. Cut in butter just until it is the size of peas. If using a food processor, transfer mixture to large bowl. Stir in oats and raisins.
From carnationmilk.ca


SIMPLE RAISIN SCONES - PARADE
2011-01-24 Add the raisins and give the very sticky dough a few more stirs. Spoon a dozen mounds of dough onto a foil-lined baking sheet and bake for 20 to 22 minutes, or until the scones are golden brown ...
From parade.com


RAISIN SCONES - IRISH FRUIT SCONES - JENNA KATE AT HOME
2021-02-07 Preheat oven to 425°F. Sift together the flour, baking powder, sugar and salt into a large bowl. Whisk to combine. With your hands, rub the butter into the flour until it resembled course breadcrumbs. With a whisk or fork, mix the egg into the milk. Create a well in the middle of the dry ingredients.
From jennakateathome.com


BUTTERMILK RAISIN SCONES RECIPE - EASY BREAKFAST IN UNDER ...
2020-10-27 Preheat oven to 425 degrees. Melt butter and set aside. In a large bowl, add flour, sugar, oatmeal, baking powder, baking soda, and salt. Stir to combine, then add raisins and stir to distribute. Add milk and egg to small bowl and whisk until egg incorporates fully, then pour in butter and whisk again.
From honestandtruly.com


RUM RAISIN SCONES - SUGAR DISH ME
Instructions. Place the raisins and rum in a small bowl and cover with plastic wrap. Let the raisins soak in the rum for at least 8 hours but as many as 24. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt.
From sugardishme.com


RAISIN SCONES - BAKING HEAVEN
Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden brown.
From foodheavenmag.com


THIS MONTH'S RECIPES | ANNA OLSON
method. Preheat the oven to 375°F and line a baking tray with parchment paper. Stir the flour, baking powder, cinnamon, ginger and salt together. In a separate bowl, whisk the ¾ cup of almond or soy milk, ½ cup of the maple syrup and the vegetable oil. Make a well in the centre of the flour and pour in the liquid.
From annaolson.ca


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