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Breakfast Raisin Scones

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Breakfast Raisin Scones

Raisin Scones recipe

 

Yield

25 servings

Prep

35 min

Cook

10 min

Ready

45 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 ¼ cups all-purpose flour
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4 teaspoons cream of tartar
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2 teaspoons baking soda
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1 teaspoon salt
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6 tablespoons butter
or margarine, well-chilled
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1 cup raisins, seedless
or dried cranberries
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5 tablespoons sugar
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1 cup milk
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fruit jam
strawberry
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Ingredients

Amount Measure Ingredient Features
769 ml all-purpose flour
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2E+1 ml cream of tartar
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1E+1 ml baking soda
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5 ml salt
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9E+1 ml butter
or margarine, well-chilled
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237 ml raisins, seedless
or dried cranberries
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75 ml sugar
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237 ml milk
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1 x fruit jam
strawberry
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Directions

Preheat oven to 425℉ (220℃).

Lightly flour baking sheet.

Combine 3¼ cups flour, cream of tartar, baking soda and salt in large bowl.

Cut in butter using pastry blender or two knives until mixture resembles coarse meal.

Stir in raisins and sugar.

Mix in enough milk to form soft but not sticky dough.

Turn dough out onto lightly floured surface and knead gently until dough holds together.

Roll dough out to thickness of ½ inch.

Cut out rounds using 2-inch cutter (push straight down; do not twist), or cut into 2-inch squares.

Arrange rounds on prepared sheet.

Dust tops lightly with flour.

Bake scones until puffed and golden, about 10 minutes.

Serve immediately with jam and cream if needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 11524% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 163mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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