Mace and golden raisins give these Golden Raisin Scones a different flavor.
Golden Raisin Scones
Yield: 14 scones • Preparation: 20 minutes • Bake: 20 minutes
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- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground mace*
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup golden raisins
- ¾ cup plus 1 tablespoon cold heavy whipping cream
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, and mace, whisking to blend.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine. Set aside.
- In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add cream to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently
- 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 14 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush scones with remaining 1 tablespoon cream.
- Bake until scone edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
- *Mace is the dried outer coating of the nutmeg. If mace is not available, nutmeg may be substituted.
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