RCI-BR.003.0348.001
Raisin Scones
These scones are juicy with raisins, and the tart taste of buttermilk. With all the raisins, these biscuits are a sweet treat even without any toppings or spreads. You can enjoy them all on their own.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 400°F (200°C).
2
Combine flour, baking powder, sugar, baking soda, salt, and ground nutmeg in a large mixing bowl, stirring well to distribute the leavening agents evenly.
3
Add the cut-up butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
2 minutes
4
Fold in the raisins gently until they are evenly distributed throughout the dough.
5
Pour the buttermilk into the flour mixture and stir with a fork just until a shaggy dough begins to form; do not overmix.
6
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together into a cohesive mass.
7
Pat the dough into a circle approximately 1 inch thick, then cut it into 8 wedges using a sharp knife or pastry wheel.
8
Place the scone wedges on an ungreased baking sheet, leaving about 1 inch between each piece.
9
Brush the top of each scone lightly with the beaten egg white for a golden finish.
10
Bake in the preheated 400°F oven for 15-18 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.
17 minutes
11
Remove the scones from the oven and transfer them to a wire cooling rack to cool for a few minutes before serving.