Raisin Scones

Raisin Scones

Serves Approximately 22 scones
Dietary Nut Free, Vegetarian
Meal type Breakfast/Brunch, Dessert
Inspired by a recipe from Bon Appétit, (November 1999).


  • 4 Cups flour
  • ½ cup sugar
  • 4 Teaspoons baking powder
  • ½ teaspoon salt
  • 12 Tablespoons unsalted butter (1 1/2 sticks; chilled, diced)
  • 1 cup raisins
  • 1 cup whipping cream
  • 3 Large eggs
  • 1 tablespoon pure vanilla extract
  • lemon zest (from one large lemon)
  • 2 Teaspoons water


Inspired by a recipe from Bon Appétit, (November 1999).


Step 1
Pre-heat oven to 400 degrees.
Step 2
Line 2 baking sheets with parchment paper or foil.
Step 3
Sift flour, sugar, baking powder and salt into large bowl.
Step 4
Add butter and blend with a pastry blender or your fingers until mixture resembles coarse meal.
Step 5
Stir in raisins.
Step 6
Whisk cream, 2 eggs, vanilla and lemon zest in medium bowl to blend.
Step 7
Add egg mixture to flour mixture; stir just until combined.
Step 8
Gather dough into ball and knead lightly.
Step 9
Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones.
Step 10
Gather scraps; reroll and cut out additional scones.
Step 11
Place scones on prepared baking sheets, spacing apart.
Step 12
Whisk remaining egg and 2 teaspoons water in small bowl to blend.
Step 13
Brush egg mixture over tops of scones.
Step 14
Bake scones until golden brown, about 15 - 17 minutes.
Step 15
Transfer scones to rack and cool slightly.