Raised scones are seductive and tasty, so if you enjoy raisins and scones, this recipe is for you.
Before my voyage, I had never given scones much thought—I can’t even recall the last time I had one—but that all changed aboard the ship.
For my afternoon tea, I always had scones and, of course, a crepe. So one day, I came to the realization that scones are wonderful to enjoy with tea or tea on a deck facing the sea, under the shade of an umbrella.
Because of this, my love for raisin scones was born and I’ve never looked back. These scones are sweet and moist because of the addition of raisins, which I’ve always adored.
Each serving of this recipe contains only 655 calories.
- 2 cups of all-purpose flour
- 1/3 cup of sugar
- 1 tablespoon of baking powder
- 1 cup of Sun-Maid Natural Raisins
- 1 beaten egg
- 1 teaspoon of vanilla extract
- 1 beaten egg yolk for egg wash
- 1/4 teaspoon of salt
- 1/2 cup of butter
- 2/3 cup of milk
- Pre-heat the oven to 400°F.
- In a large mixing basin, put the dry ingredients. The egg and vanilla should be added after the butter has been incorporated until the mixture resembles coarse crumbs. Slowly pour in the milk. Instead of adding extra milk to the dough, add a bit more flour if it becomes too sticky. Mix the dry ingredients gradually until they are completely covered with water. Add raisins to the mix.
- Lay out the dough on a floured board to a 3/4-inch thickness (1 cm). Slice the dough into scones with a 2-inch (5-cm) round cookie cutter and bake. Reroll and cut out additional scones from the scraps.
- Prepare baking sheets by placing scones in a single layer on each sheet.
- Top the scones with beaten egg yolk. For 15-20 minutes, bake the scones in the oven.
- Serve immediately.