Golden Raisin Scones

Golden Raisin Scones

Scones dotted with golden raisins are a sweet start to afternoon tea.

Golden Raisin Scones
Yield: 16 scones • Preparation: 20 minutes • Bake: 15 minutes
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Ingredients
  1. 2¼ cups all-purpose flour
  2. ¼ cup sugar
  3. 2¼ teaspoons baking powder
  4. ½ teaspoon ground mace
  5. ½ teaspoon salt
  6. 5 tablespoons cold salted butter
  7. ½ cup golden raisins
  8. ¾ cup plus 1 tablespoon cold heavy whipping cream
  9. 1 large egg
  10. ½ teaspoon vanilla extract
  11. 1 recipe Confectioners’ Sugar Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, mace, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring until coated with flour. Set aside.
  4. In a small bowl, combine cream, egg, and vanilla extract, whisking well. Add cream mixture to flour mixture, stirring just until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until mixture is uniformly moist.) Dough will be stiff.
  5. On a lightly floured surface, knead dough lightly 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness.
  6. Using a 2½-inch round cutter, cut 16 rounds from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.
  7. Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Remove scones to a wire rack, and let cool completely.
  8. When cool, spoon Confectioners’ Sugar Glaze over tops of scones, and let dry.
TeaTime Magazine https://www.teatimemagazine.com/
Confectioners' Sugar Glaze
Yield: ⅓ cup • Preparation: 5 minutes
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Ingredients
  1. ¾ cup confectioners’ sugar
  2. 2 tablespoons whole milk
Instructions
  1. In a small bowl, combine confectioners’ sugar and milk, whisking until smooth and creamy. Use immediately.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2012

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