Stephanie’S Raisin Scones

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Servings: 6 Difficulty: Advanced
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Flaky, buttery scones studded with plump raisins and warm nutmeg, perfect for a cozy breakfast or afternoon tea.
Stephanie's Raisin Scones recipe image
Stephanie's Raisin Scones recipe image
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Stephanie’S Raisin Scones

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 442.0

Description

These classic raisin scones offer a delightful balance of tender crumb and flaky layers, enhanced by the warm aroma of nutmeg and the sweetness of plump raisins. The dough comes together quickly, requiring just a few simple pantry staples like flour, cold butter, and buttermilk. They are incredibly versatile, making them an ideal choice for weekend brunches, holiday mornings, or a comforting snack with a cup of coffee or tea. Fresh from the oven, they boast a golden-brown crust and a soft, moist interior. While traditionally enjoyed warm, they also hold up well for freezing, allowing you to enjoy this homemade treat any time of the day. Their rustic appearance and homemade charm make them a crowd-pleaser for guests and family alike.

Ingredients

Directions

  1. Preheat the oven to 375F (190C).
  2. In a large bowl, whisk together the flour, baking powder, baking soda, ground nutmeg, and salt.
  3. Cut the cold unsalted butter into small cubes.
  4. Add the butter cubes to the flour mixture.
  5. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles fine granules.
  6. Fold in the raisins and sugar, tossing gently to distribute evenly.
  7. In a measuring cup, whisk together the egg yolk and buttermilk (or plain yogurt) until blended.
  8. Pour the wet ingredients over the dry mixture.
  9. Stir with a fork just until a soft dough forms; do not overmix.
  10. Turn the dough out onto a lightly floured surface.
  11. Gently knead the dough 10-12 times to bring it together.
  12. Divide the dough in half.
  13. Knead each half briefly into a ball, then pat each ball into a 6-inch circle, keeping the smooth side up.
  14. Cut each circle into 6 wedges, but do not separate them completely; keep them touching.
  15. In a small bowl, beat the egg white with a fork until just broken up.
  16. Brush the tops of the scones with the egg white.
  17. Sprinkle lightly with additional sugar.
  18. Carefully transfer the cut circles to an ungreased baking sheet.
  19. If necessary, reshape the circles slightly so the wedges remain touching to prevent raisins from burning.
  20. Bake for 18-22 minutes, or until the scones are medium brown and cooked through.
  21. Remove from the oven and cool on a wire rack.
  22. After cooling for 5 minutes, pull the wedges apart and cover loosely with a dish towel.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 442.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 180.0mg8%
Total Carbohydrate 92.2g31%
Dietary Fiber 3.4g14%
Sugars 0.4g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scones, raisin, breakfast, baking, buttermilk, nutmeg, pastry, brunch, tea time, homemade, buttery, flaky, sweet bread, weekend baking, classic recipe, egg wash, wire rack, freeze friendly, whole wheat option
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