"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Raisin Scones Recipe

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This recipe for Raisin Scones, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 1/2. tsp. baking powder
1/2 tsp. baking soda
3 - 4 tbsp. sugar
1/2 tsp. salt
5 tbsp. unsalted butter (can use margarine and only 1/4 tsp. salt)
2 eggs (1 separated)
1/2 c. sour cream
3 tbsp. milk
1/3 c. raisins

Directions:
Directions:
Combine dry ingredients and whisk to blend. Cut in butter. Add 1 whole egg and 1 egg yolk (reserving other egg white), sour cream and milk. Stir just until moistened. Add raisins and knead 30 seconds in bowl. On baking sheet, pat or roll out into a circle 1/2'" thick. With a sharp knife cut into 12 triangular wedges.Brush each top with beaten egg white and sprinkle lightly with sugar. Bake at 425 for 12 minutes, until golden. (Can substitute 1/2 c. plus 3 tbsp. buttermilk for the sour cream and milk.)

Personal Notes:
Personal Notes:
I love these with golden raisins, dried cranberries or dried cherries. Mini chocolate chips would probably work too but high temperature might melt them. Maybe good but messy . I
add a little cinnamon and nutmeg for fruit scones. If dried fruit is a little hard let it sit in very hot water a few minutes then drain and pat dry.

 

 

 

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