These simple raisin scones are a nice treat to have in the morning or as an afternoon snack with a cup of tea.
I really enjoy scones, but I’ve never made my own before and have only had them at bakeries and cafes. I’ve been curious about making them at home, but I’ve been a little intimidated because even the recipes that say they are “easy” don’t look that way. Cutting in cold butter, kneading and rolling the dough seems like a lot of work.
But curiosity got the better of me and I made my own raisin scones. I learned a lot and I’m excited to share all of the tips I picked up. I’m glad I tried making them and I want to make them again because they’re not as complicated as I thought. These are nice as a breakfast treat or as a snack with a cup of tea or coffee.
Recipe Tips
The best homemade scones have a crumbly, buttery texture and this is achieved by cutting cold butter into the flour.
You can use your hands to cut in the butter, or a pastry cutter, or even a food processor. Just be sure your butter is very cold. The mixture, once you’re done, should resemble coarse sand. If you do this in a food processor, be sure to just pulse until you get the right texture. If you over mix you might end up with one big lump of dough.
When you add the wet ingredients, you want to mix just until the dough comes together. Overmixing the dough will make your scones tough.
You will need to knead the dough, but not for very long. You will also need to roll the dough into disc. Don’t roll the dough too thin otherwise your scones will be flat. They don’t puff up a lot while they’re baking. Mine are actually a little too thing because I rolled the dough too much.
The hardest part for me was shaping the dough into the right shapes. But once you do this all you have to do is bake them.
You know the scones are done baking when they are no longer doughy inside so use a toothpick to check. They may have a light golden color, but it’s better to test them first before you pull them out of the oven.
These raisin scones were a bit of a challenge for me to make, but know that I’ve done it I think it will be easier next time. Despite some challenges, the scones were delicious – sweet and not dry at all.
I think I might try making drop scones the next time so I don’t have to worry about kneading and rolling out the dough.
Scones
Ingredients
- 1 cup sour cream
- 1 tsp baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 cup unsalted butter
- 1 egg
- 1 cup raisins optional
- raw sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a large baking sheet. In a small bowl, blend the sour cream and baking soda, and set aside.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4-inch-thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Sprinkle scones with raw sugar.
- Bake 15-20 minutes in the preheated oven, until golden brown on the bottom.
Notes
- Nutrition estimate does not include the raw sugar for sprinkling.
- Recipe source: All Recipes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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It was hard to make the first time, but I think I got the hang out of it now!
You’re a scone pro now! See, it’s not so hard,huh? The secret is to not over-mix the dough. Gently combine everything just until incorporated. If you overdo the mixing, you come out with tough scones. And that’s never a tasty thing. 😉