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These raisin scones are ideal for everything from breakfast to dessert. For a tasty crunch, sprinkle granulated sugar over top of the scones just before baking them. Makes 10-12 scones.
2 cups (500 mL) all-purpose flour*
2 tbsp (25 mL) sugar
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1 tbsp (15 mL) baking powder
1/2 cup (125 mL) butter, unsalted, softened
1/2 cup (125 mL) raisins
3/4 cup (175 mL) 1% milk
2 tbsp (25 mL) 1% milk
1 tbsp (15 mL) sugar
Preheat oven to 425ºF (220ºC).
Mix together flour, 2 tbsp sugar, cinnamon, nutmeg, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in raisins. Add 3/4 cup milk, stirring with a fork to make a soft, slightly sticky dough (add a little more milk if necessary).
Press into a ball and knead gently on a floured surface about 10 times. Roll dough to 3/4" (2 cm) thickness, cut into rounds with a 2-1/2 " (6 cm) cutter. Place on an ungreased baking sheet.
Place 2 tbsp milk in a small bowl and brush each scone with milk. Sprinkle 1 tbsp sugar over the scones (approx. 1/4 tsp per scone). Bake for 12 to 15 minutes, or until golden brown.