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jhessica

Irish Scones with Raisins: Deliciously Easy Recipe!

Deliciously easy Irish scones with raisins, perfect for breakfast or tea time.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Baking
Cuisine: Irish
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter cold and cubed
  • 1/2 cup raisins
  • 1/2 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  4. Stir in the raisins until evenly distributed.
  5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
  7. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until it comes together.
  8. Pat the dough into a circle about 1 inch thick. Cut into wedges or use a round cutter to shape the scones.
  9. Place the scones on the prepared baking sheet and brush the tops with a little milk for a golden finish.
  10. Bake for 15-20 minutes, or until the scones are lightly golden on top.
  11. Allow to cool slightly on a wire rack before serving.

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 6g

Notes

  • For a richer flavor, substitute half of the raisins with chopped dried cranberries or apricots.
  • You can also add a teaspoon of cinnamon to the dry ingredients for a warm spice note.
  • For a sweeter treat, drizzle with honey or serve with clotted cream.

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