Mini Raisin Scones
Use a small biscuit cutter to make these mini-scones. If you prefer large triangle-shaped scones, roll the dough into a circle and cut eight triangles. Serve with lemon curd and butter or clotted cream.
Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup plus 1 Tbsp. heavy cream
- 1 cup raisins
- In a large bowl, combine flour, sugar, baking powder, and salt. Whisk to combine and break up any lumps.
- Add butter. Blend with 2 knives or a pastry blender until mixture resembles coarse meal.
- Whisk together 1 egg, vanilla, and ½ cup cream. Add to flour mixture and stir until wet and dry ingredients are just blended. Stir in raisins.
- Turn dough onto a floured board and lightly knead a few times. Roll out until dough is about 1½ inches thick. Using a small circle-shaped biscuit or cookie cutter, cut out 16 scones. Place on a lightly greased baking sheet.
- Whisk together remaining egg with remaining tablespoon of cream. Brush scone tops with egg mixture. Bake at 350ºF for 12–15 minutes.