Raisin scones
Small, crumbly, instant buns: cold butter and minimal kneading.
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35 min · 8 servings
Per serving
Approximately 216 kcal Protein: 4.1 g Fat: 7.0 g Carbohydrates: 34.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Wheat flour - 250 g
- Cold butter - 60 g
- Milk for dough - 130 ml
- Milk for lubrication - 10 ml
- Sugar - 30 g
- Light raisins – 60 g
- Baking powder - 10 g
- Salt - 2 g
How to cook
- Preheat oven to 220°C. Mix flour, baking powder, salt and sugar.
- Quickly rub the cold butter and flour into crumbs. Stir in raisins.
- Add the milk for the dough and bring it together into a soft mass without much kneading.
- Press into a 2 cm layer and cut out circles or cut into squares according to the number of servings. Brush with milk for the top.
- Bake for 12-15 minutes until risen and golden top. Serve slightly warm.
Products for the recipe
- Light raisins — Light raisins are included in the recipe. The quantity depends on the number of servings.
The described option with raisins was used. The proportions have been adjusted for eight scones; the amount of milk is reduced relative to the volumetric recording of the original source. The photo shows lemon scones as a serving option. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikibooks: Basic Scones · CC BY-SA 4.0