Easy raisin scones recipe - Drizzle and Dip

Prep Time:10

Cook Time:15

Ingredients

75 grams salted butter
2 large eggs
75 grams white granulated sugar
4 tsp baking powder
230 ml milk
500 grams South African bread flour, cake flour or All purpose flour use cake, bread or All-purpose
1 cup of raisins
1 additional egg for the egg wash

Instructions

Mix the wet ingredients: Place the butter, eggs, sugar, baking powder, and milk into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined (or do this by hand).
Add dry ingredients: Add the flour and raisins to the bowl and mix briefly until a soft dough forms.
Shape the dough: The dough might feel a bit sticky at this point, but don't worry. Tip it onto a floured surface, lightly dust it with flour, and pull it together. Gently knead it, but don't overwork it or add too much flour here.
Cut the scones: Use a sharp round cutter (about 58mm / 2¼ inch) to cut the scones, or shape the dough into a disc and cut into 8 wedges for triangles.
Chill: Place the scones on a lined tray and chill in the fridge for 30 minutes.
Preheat the oven: While the scones are chilling, preheat the oven to 200°C / 400°F.
Egg wash: Beat the extra egg and brush the tops of the scones. Avoid brushing the sides, as this can prevent a good rise.
Bake: Bake for 15 minutes until golden brown and tall.

Notes

Make sure you don't press out the dough too thinly to start; you want them to start out with a bit of height.

Ensure you only brush egg wash on the top of the scone. If you brush the sides, it prevents the scone from rising as much.

Chill the scones if the fridge before baking and while the oven is preheating.

Storage Instructions

These scones are best eaten fresh on the day of baking, but you can store leftovers in an airtight container at room temperature for 1–2 days. Warm them slightly before serving.

They also freeze well — wrap individually and freeze for up to 1 month. Thaw and warm in the oven to refresh.

Servings: 12

Author: Sam Linsell