Scones are a type of light, baked cake that are primarily associated with the U.K. They draw up images of tea time, enjoyed with clotted cream, butter or jam, and can be made in a variety of ways. Sweet scones tend to have some type of fruit (raisins, currants, dried cranberries, blueberries, etc.), but there are also a plethora of savory scones to be gobbled up as well. We like our fruity, sweet scones in the morning, with a nice cup of tea to warm us up and get us going. These raisin scones have just the right amount of sweetness without going overboard. They melt in your mouth, just as good scones should!
Yields 12 scones
- 2 cups all-purpose flour
- 1 cup raisins
- 1/2 cup unsalted butter, frozen and grated
- 2/3 cup heavy cream or buttermilk
- 1/3 cup sugar, plus additional for sprinkling on top
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together your flour, sugar, baking powder, cinnamon and salt.
- Add the grated butter (or you can pulse it in food processor) to the flour mixture and use a pastry cutter or two forks to incorporate it.
- In a small bowl, whisk together the egg, heavy cream or buttermilk, and vanilla extract. Once combined, pour into the flour mixture.
- Stir until just moistened and gently fold in raisins.
- Gently knead into an 8-inch circle and transfer to baking sheet. Cut dough (like a pie) into 12 pieces.
- Separate wedges and place 1-2-inches apart on baking tray, then sprinkle with 1 tablespoon of sugar.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- Remove from oven and let cool 10 minutes before serving.
Recipe adapted from Sally’s Baking Addiction