Buttery Raisin Delight Scones
Indulge in these scrumptious Buttery Raisin Delight Scones that are perfect for breakfast, brunch, or an afternoon tea treat. Light and flaky, these scones are generously studded with plump raisins and enriched with cold unsalted butter, creating a tender crumb. The slight sweetness, paired with a sprinkle of sugar on top, makes them irresistibly delicious. Serve them warm with a pat of butter or clotted cream, and enjoy a delightful homemade experience that your family and friends will love. This recipe yields approximately 14 to 16 servings, making it perfect for sharing!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
4 cups (plus 1 tablespoon for tossing raisins)
sugar
2 tablespoons (plus extra for sprinkling)
baking powder
2 tablespoons
kosher salt
2 teaspoons
cold unsalted butter
3/4 lb (diced)
eggs
4 (lightly beaten)
cold heavy cream
1 cup
raisins
3/4 cup (tossed with flour)
extra large egg
1 (beaten with 2 tablespoons of milk or water for egg wash)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt.
3
Using an electric mixer fitted with a paddle attachment, add the cold, diced unsalted butter to the flour mixture on the lowest speed. Mix until the butter is broken into small, pea-sized pieces.
4
In a separate bowl, whisk together 4 lightly beaten eggs and 1 cup of cold heavy cream. Gradually add this mixture to the flour and butter blend, stirring until just combined. Do not overmix.
5
In a small bowl, toss the raisins with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated raisins into the dough, combining them swiftly to preserve the dough's texture.
6
Turn the slightly sticky dough out onto a floured surface. Lightly flour your hands and the rolling pin, then roll the dough out to a thickness of 3/4-inch to 1-inch.
7
Using a 4-inch round cutter, cut out scones and then cut each circle in half diagonally to form triangles.
8
Place the scones on a parchment-lined cookie sheet. Brush each one with the prepared egg wash (1 extra large egg beaten with 2 tablespoons of milk or water) and sprinkle lightly with sugar for a sweet finish.
9
Bake the scones in the preheated oven for 20 to 25 minutes or until the tops are golden and the insides are cooked through.
10
Cool the scones slightly on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Buttery Raisin Delight Scones.
How many servings does this recipe yield?
This recipe yields approximately 14 to 16 servings.
What is the required oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What kind of butter should I use?
You should use 3/4 lb of cold unsalted butter, diced.
How much flour is needed for the dough?
The dough requires 4 cups of all-purpose flour.
Why is the butter mixed on the lowest speed?
The lowest speed is used to ensure the butter is broken into small, pea-sized pieces rather than being fully creamed.
What is the purpose of tossing raisins in flour?
Tossing the raisins with a tablespoon of flour prevents them from sinking to the bottom of the scones during baking.
How many eggs are used in the dough mixture?
Four lightly beaten eggs are used in the dough mixture.
What liquid is combined with the eggs?
One cup of cold heavy cream is whisked together with the four eggs.
How thick should I roll the scone dough?
The dough should be rolled to a thickness of 3/4-inch to 1-inch.
What shape are these scones?
The scones are cut into 4-inch rounds and then halved diagonally to form triangles.
What is in the egg wash?
The egg wash consists of one extra large egg beaten with 2 tablespoons of milk or water.
How long do the scones take to bake?
The scones bake for 20 to 25 minutes.
How do I know when the scones are done?
They are finished when the tops are golden and the insides are cooked through.
What should I do if the dough is sticky?
Turn the dough onto a floured surface and lightly flour your hands and the rolling pin.
What mixer attachment is recommended?
An electric mixer fitted with a paddle attachment is recommended for this recipe.
How much baking powder is required?
The recipe calls for 2 tablespoons of baking powder.
Can I serve these scones warm?
Yes, it is recommended to serve them warm with a pat of butter or clotted cream.
Is there salt in this recipe?
Yes, the recipe requires 2 teaspoons of kosher salt.
What type of sugar finish is applied?
The scones are lightly sprinkled with extra sugar before baking for a sweet finish.
Can I overmix the dough?
No, you should stir until just combined to ensure the scones remain light and flaky.
What kind of baking sheet should I use?
A parchment-lined cookie sheet should be used.
How many raisins are included?
The recipe uses 3/4 cup of raisins.
Is heavy cream necessary?
The recipe specifies 1 cup of cold heavy cream to enrich the dough.
What occasions are these scones good for?
They are perfect for breakfast, brunch, or an afternoon tea treat.
How much sugar goes into the dry mix?
Two tablespoons of sugar are added to the initial flour mixture.
What size round cutter should I use?
A 4-inch round cutter is recommended.
Should I cool the scones?
Yes, cool them slightly on a wire rack before serving.
What provides the flaky texture?
The use of cold butter and cold heavy cream creates the flaky and tender crumb.
Are these scones sweet?
They have a slight sweetness from the sugar in the dough and the raisins, plus a sugar sprinkle on top.