Raisin Scones

fresh homemade scones by Aunt Kathleen

Raisin Scones

These were so delicious, I asked Aunt Kathleen for the recipe.

Here is one of the recipes.

2 cups flour

3 T butter

1/2 tsp salt

1/2 cup milk

3 tsp baking powder

1/4 cup sugar

1 egg beaten

1/2 cup seedless raisins

Preheat oven to 425 degrees F.


Sift the flour, salt, baking powder, and sugar together.

Cut in butter, until you have coarse crumbs.

Mix milk,egg, and add to flour mixture all at one time.

Add raisins and mix just until dough follows fork around bowl.

Knead gently 1/2 min on floured surfaced.

Pat til 1/4 inch thick and  out into 3 inches squares.

Cut squares to form  2 triangles .

Bake on ungreased cookie sheet about 10 -12 minutes at 425 degrees F.

Makes 24 scones

Recipe:  ( a Fireman’s Wife recipe book).


Another recipe for Scones (from another source)

Maple pecan scones. I’ll toast the pecans. Use up the last of the cream. Create my very own recipe.


Maple Pecan Cream Scones


Whisk together in a large bowl:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons raw sugar
3/4 cup toasted/chopped pecans


Add wet ingredients to dry:
1 cup cream
2 tablespoons grade B maple syrup


Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it’s your call).


If you square it up, quarter and then halve quarters (you’ll get about eight pieces). If you leave it free-form, cut out using 2″ round cutter (you’ll get about 9 rounds).


Transfer to parchment lined baking sheet.


Brush tops with cream and sprinkle heavily with more raw sugar.


Bake for 20 minutes at 400 degrees.
Posted by Amuse-bouche for Two at 11:09 AM

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