Saturday, November 16, 2013

Raisins Scones Recipe

Scones are made to be eaten one or two but in my case...I could eat more than 4 at one go. Hihi. 
This is my favourite scone recipe and I hope you will give it a try. The most important thing when it comes to scones is to buy the best butter and don't over work the batter or else it will come a tough scones. Mine is tender and buttery. YUM!

Cranberry Scones Recipe


  • 2 cups sifted all-purpose flour (256gm)
  • 1/4 cup (60 gm) white sugar
  • 2 ½ tsp (12ml) baking powder
  • 1/2 tsp (3ml) baking soda)
  • 1/2 tsp salt (3ml)
  • 1/4 cup (65 gm) margarine or butter (good quality ones)
  • 3/4 cup (200 gm) dried cranberries ( I change it to raisins)
  • grated zest of half an orange (sometime I don't add it bcoz I don't have any)
  • 1 cup (250 ml) milk
    Preheat oven to 425°F or 220°C.
    Grease baking tray with margarine.
    Sift the flour, sugar, baking powder, baking soda and salt together.
    Cut in the margarine or butter till mixture resembles fine breadcrumbs, then stir in the cranberries and orange zest.
    Add the milk and mix to make a smooth dough.
    (add more milk if necessary to ensure mix is not too dry)
    Knead very lightly for ten seconds on a lightly floured surface.
    Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf.
    Baking time approximately 12 minutes for individual scones, 15-20 minutes for loaf-style.
    Brush tops with melted butter after removing from the oven.

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