Raisin Scones Recipe

June 12, 2008

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I have never paid much attention to scones--I don't even remember the last time I had them, but it all changed when I was on my cruise vacation. Being on a giant ship 24 hours x 9 days-- mostly sea bound--means that the best past time on board was to eat. Every afternoon, I had scones for my afternoon tea, and of course, a crepe or two. And then one fine day, I fathomed that scones are such great things to eat--under the shade on the deck overlooking the azure blue sea--over a cup of tea or tea...

So, that was how I discovered them and marked the start of my love affair with scones, especially raisin scones. I have always loved raisins and in this recipe, raisins give that extra sweetness and add moisture to the scones. They are just wonderful.

Just look at these golden-color and perfectly baked raisin scones, how can you not love them? :)

Recipe: Raisin Scones

Adapted from Sun-Maid

Ingredients:

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
2/3 cup milk
1 beaten egg
teaspoon vanilla extract
1 cup Sun-Maid Natural Raisins
1 beaten egg yolk (for egg wash)

Method:

Pre-heat oven to 400 F.

Combine flour, sugar, baking powder, and salt. Add in butter until mixture resembles coarse crumbs and then follow by milk, egg and vanilla. Stir until dry ingredients are moistened. Add in raisins.

Roll out dough on floured surface to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.

Brush egg yolk over the tops of scones. Bake scones until golden brown, about 15-20 minutes.

Serve warm.

Labels: Baking