Mini Raisin Scones

Save to My Recipes

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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 40 minutes

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat19g
Saturated Fat12g
Cholesterol95mg
Sodium220mg
Total Carbohydrate49g
Dietary Fiber2g
Sugars23g
Protein6g