This was my first time making scones and we ended up really liking them. They are like a light, flaky biscuit with raisins. Although the raisins were great, I’m excited to try this recipe out replacing them with blueberries or pecans. Or cranberries. Yum!
A lot of times you see scones in a triangular shape. This recipe is for drop scones. You just drop blobs of the dough onto the cookie sheet and stick them in the oven. Very easy.
Easy Raisin Scones Recipe
Ingredients (makes about 30 medium scones):
- 4 C. all-purpose flour
- 1/2 C. granulated sugar
- 3 tsp. cream of tartar
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. lemon zest (from about 1 large or medium lemon)
- 1 C. (2 sticks) unsalted butter, room temperature
- 1 C. buttermilk (or SIMPLE BUTTERMILK SUBSTITUTE)
- 1 C. raisins
Instructions:
- Preheat oven to 425 degrees F.
- In a mixing bowl, mix together the flour, sugar, cream of tartar, baking soda, salt and lemon zest.
- Cut in the butter with two knives or a pastry cutter until the mixture resembles course crumbs.
- Gently stir in the buttermilk or buttermilk substitute just enough so that the dough leaves the sides of the bowl and forms a ball (or one big clump).
- Gently fold in the raisins.
- Lightly shape dough into golf ball sized clumps. You can shape into a round ball, but do not pat the dough down firmly (if you work with it too much, the scones may turn out more tough).
- Bake about 9-10 minutes in the preheated oven (until the tops are beginning to turn a golden brown color).
- Immediately place cooked scones on a cooling rack to cool.
These scones taste great once cooled down a bit and are still delicious the next day. You could probably even freeze and thaw them later and I think they’d still taste great!