Advertisement
Ingredients
- 1pound all-purpose flour
- 5teaspoons baking powder
- 2ounces sugar
- 4ounces sweet butter
- 3whole eggs
- 5ounces golden raisins
- ½pint buttermilk (or enough to form a sticky but manageable dough)
Nutritional analysis per serving (16 servings)
213 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 5 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 420 degrees.
- Step 2
Mix flour with baking powder and sugar. Rub butter into the flour until it forms the texture of fine bread crumbs (this can be done in a food processor).
- Step 3
Beat eggs lightly. Place dry mixture in a mixing bowl and form a well in the center. Pour all but 2 tablespoons of the eggs and ¼ pint of buttermilk into the well. Add the raisins and mix thoroughly, adding more buttermilk if needed to form a sticky but homogenous dough that can be kneaded lightly on a floured board.
- Step 4
Knead dough lightly on a floured board, and roll out into a rectangular shape, approximately one-inch thick. Cut dough into roughly two-inch squares. Place squares on a well-greased baking sheet. Brush with remaining eggs and bake for 20 to 30 minutes, or until scones have puffed and are golden.
Private Notes
Comments
These are buttermilk biscuits, not scones. The texture is all wrong for a scone. They’re pretty with the egg wash, but mediocre eating.
15 minutes was enough,- too much for the bottom rack. Should have a glaze.
Scones need extra sugar.
For those of us without a scale, the flour should be 3 1/8 cup and the buttermilk is about 1/2 cup plus more to get the slightly wet texture.