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Raisin Scones

This is a very quick recipe and I make it often. Guests and family love it when they awake to the smell of these scones baking in the oven.

Yield: 8



  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1-3/4 tsp cream of tartar
  • pinch of salt
  • zest from ½ lemon
  • 8 tbsp butter (1 stick)
  • ½ cup raisins
  • 1 egg, beaten
  • ½ cup buttermilk
  • ½ tsp vanilla


  • 1 egg yolk
  • 1 tbsp lukewarm water

Preparation Procedure

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, sift the flour, baking powder, salt, and baking soda.
  3. Add lemon zest.
  4. Blend butter into the flour mixture until coarse crumbs form.
  5. Add raisins, beaten egg, buttermilk, and vanilla and form a soft dough.
  6. Knead gently on a floured surface. You want to handle the dough as little as possible.
  7. Roll into a ½” thick circle.
  8. Cut into 8 wedges and place them on a greased cookie sheet or on a Silpat™ sheet on a cookie sheet.
  9. Make the glaze by beating the egg yolk and lukewarm water in a bowl.
  10. Brush glaze on top of scones. Make only a light coat. Remember that you do not want puddles: you’re not making omelets!
  11. Bake for 12 to 15 minutes, or until they are golden brown.
  12. Serve scones warm with butter, jams, spreads, or just eat them plain!