Plump scones beautifully studded with golden raisins and laced with the warming spices of cinnamon and mace create a deliciously comforting bake for afternoon tea.
Golden Raisin Scones
Serves: approximately 16
Ingredients
- 2 1⁄2 cups wheat pastry flour*
- 1⁄3 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground mace
- 6 tablespoons cold unsalted butter, cubed
- 1⁄2 cup golden raisins
- 3⁄4 cup plus 3 tablespoons cold heavy cream, divided
- 1⁄2 teaspoon vanilla extract
- 1 large egg
- Garnish: cane sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and mace. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Stir in raisins.
- In a small bowl, stir together 3⁄4 cup plus 2 tablespoons cream and vanilla extract. Add to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones from dough as possible, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze for 10 minutes.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream to make an egg wash. Brush tops of scones with egg wash.
- Garnish tops of scones with a sprinkle of cane sugar, if desired.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm or at room temperature.
Notes
*We used Bob’s Red Mill Stone Ground Wheat Pastry Flour.
