Raisin Scones

    Raisin Scones

    Recipe Picture:Raisin Scones
    5

    Raisin Scones

    (42)
    30min


    36 people made this

    I call these scones but they're a bit like thick biscuits. They are moist, light and sweet, perfect with tea in the afternoon.

    Ingredients
    Serves: 8 

    • 2/3 cup (85g) raisins
    • 1 cup (250ml) hot water
    • 3 1/4 cups (400g) plain flour
    • 3 tablespoons white sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 170g cold butter, cut into pieces
    • 1 cup (250ml) milk
    • 1 egg
    • 1 tablespoon water

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 190 degrees C. Soak raisins in water for 10 minutes; drain and set aside. Line a baking tray with baking paper.
    2. Whisk together the flour, sugar, baking powder and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 2cm thick round. Cut dough with a biscuit cutter and place onto the prepared baking tray. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
    3. Bake in the preheated oven until golden brown, about 15 minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (35)

    by
    124

    Oh my, these are some of the best tea biscuits ever and being half English I know my tea biscuits! I am so happy to be the first to rate this recipe. These come very close to my Grandmother's! I used a full cup of raisins and doubled the amount of sugar because I like my tea biscuits a little on the sweet side. I also used half and half vs. milk. After I cut the biscuits, I let them set for 30 minutes to let the baking powder "react" in order to get them big and fluffy. After I did the egg wash, I topped them with a bit of turbinado sugar before popping them in the oven. These came out moist, light, fluffy, and simply delicious - perfect with a cup of tea! I have also made these substituting the raisins with miniature chocolate chips or dried cranberries. Thanks What's for dinner, mom? for a great recipe - my Mom (Nancy) requested these while she was in the hospital and I was so happy to have been able to make them for her one last time....  -  12 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    39

    This recipe duplicates the Tea Biscuits we find at our local grocery store. They are not very sweet. My husband prefers them to the bakery style that have more sugar and vanilla. If you prefer a sweeter biscuit then up the sugar to 1/2 cup. Add in 1 tbsp vanilla extract and 1/4 tsp lemon or orange extract. That will give you the bakery style. Those are my favorite --The original recipe was for lactose free biscuits. In order to do this I used vanilla soy milk or almond milk. I also use Fleishmann's margarine as it is parve. I also used dried cranberries in place of the raisins for this batch. YUM! On the days where lactose is not an issue - I have also tried using buttermilk and found it to work very, very well! **********8/15/10 -Made these in my new biscuit cast iron pan - really easy! I preheated the pan and when the dough was ready I skipped the rolling stage and simply scooped about 1/2 cup of batter into each of the little pans. They baked nicely and in a uniform size AND without all the extra work of rolling them out, getting a biscuit cutter, re-rolling scraps and lessened the clean up which was a big bonus. I did pat the dough down to make the tops smoother and topped with cinnamon sugar - no egg wash this time. I am very happy with the results so if you have a scone pan, large capacity muffin pan or a cast iron biscuit pan - give it a try!  -  16 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    37

    Wow. I reviewed these yesterday but my review is gone. I will try again. I made these with the extra raisins and sugar mentioned in Jillian's review and they were delicious! I used half butter and half 'smart balance' cuz it has some health benefits and I could not be more pleased with the results. Will definitely make again and this was so easy I am inspired to try making plain biscuits too. Highly recommend!  -  13 Jul 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate