Raisin Scones

    Raisin Scones


    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.

    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

    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.

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