Preheat to 425.

Lightly flour baking sheet.

Combine dry ingredients 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 out to thickness of 1/2 inch.

Cut out rounds using 2-inch cutter (push straight down, don't twist).

Arrange rounds on prepared sheet.

Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes.


Best served warm with butter and your favorite jam or preserve.

Mr Breakfast would like to thank astrometrics for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From kay

Rating (out of 5):

Delicious! Very easy, very quick, lovely scones. Not too dry or moist, just YUMMY. I did shorten the time a little bit, cooked for 8-9 minutes, but my oven is a little weird (we set it 5 degrees below temperature because it's... old). Awesome recipe, awesome scones.

Comment submitted: 5/29/2010 (#10575)



From bd

Rating (out of 5):

I substituted the all-purpose flour with 1 c. whole wheat flour, 1 c. all-purpose, 1 c. oats, 1/2 c. almond flour and it turned out pretty good. I also didn't have cream of tartar so I used White Vinegar instead. It is delicious with a cinnamon-sugar glaze!

Comment submitted: 4/13/2008 (#5051)

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