Raisin Scones

The second baked goods which Minoo prepared at the Gilmore Park Church Community Kitchen is Raisin Scones.


The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.


  • 2 cups (500ml) all-purpose flour
  • 1/4 cup and 1 tablespoon granulated sugar
  • 4 teaspoons (18ml) baking powder
  • 1/2 teaspoon (2ml) salt
  • 1/2 cup (125ml) cold unsalted butter, cubed
  • 1/4 cup (50ml) sultana raisins
  • 1 egg
  • 3/4 cup (175ml) milk


Source: unknown via Minoo


Raisin-Scones-3In a large bowl, whisk together flour, sugar, baking powder and salt.

With a pastry blender, 2 knives or fingertips, cut in cubed butter until it resembles coarse crumbs with a few larger pieces.

Mix in raisins.

Raisin-Scones-4In a glass measuring cup, beat egg with a fork.
Raisin-Scones-6Add enough of the milk to make 1 cup (250ml), stirring to blend.

Remove 2 tablespoons (25ml) and set aside.

Raisin-Scones-7Pour remaining milk mixture, all at once, into center of flour mixture.
Raisin-Scones-8Stir with a fork just until dough comes together to form a wet dough.
Raisin-Scones-9Mix in raisins.
Raisin-Scones-10Using hands, shape into a ball. Transfer to a lightly floured surface; pat out into a scant 3/4-inch (2cm) thickness. Using floured 2-inch (5cm) round cutter, cut out biscuits. Repeat with scraps once.
Raisin-Scones-15We simply make golf ball size ball and lightly flatten it by hand.

Place on parchment paper lined baking sheet.

Brush with reserved milk mixture.

Raisin-Scones-13Baked in a 425F (220C) preheated oven until risen, golden and firm to the touch, about 12 to 14 minutes.

At home, I bake them at 375F for 10 to 12 minutes as I find the bottom brown too much.

One thought on “Raisin Scones

  1. you need a bit mroe egg in that egg wash because your final product has to lite a colour most ppl would think its not fully cooked

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