Ingredients Jump to Instructions ↓

  1. 3 1/3 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon baking soda

  5. 1 tablespoon sugar

  6. 1/4 cup (1/2 stick) butter or margarine , cut into small pieces

  7. 3/4 cup raisins

  8. 1 cup buttermilk

  9. 2 large eggs , beaten to blend

  10. 1/4 cup whipping cream Additional butter , jam and whipped cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Lightly butter heavy large baking sheet. Stir first 5 ingredient in large bowl to blend. Using pastry blender or fingertips, work in butter until mixture resembles coarse crumbs. Add raisins. Gradually stir in buttermilk and eggs to form soft dough. Turn dough onto lightly floured work surface. Roll out dough into 1-inch-thick circle. Using 2-inch-diameter biscuit cutter, cut scones into rounds. Transfer scones to prepared baking sheet. Brush tops of scones with cream. Bake until golden brown, about 15 minutes. Serve warm with butter, jam and whipped cream. Recipe created exclusively for by Margaret M. Johnson. Serving size = 1 scone


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