Best Buttermilk Raisin Scones Recipes

Best Buttermilk Raisin Scones image

Provided by Raspberry Cordial

Categories Scones

Time 23m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or 1/2 cup butter
3/4 cup buttermilk
1/2 cup raisins

Steps:

Preheat oven to 400°F.
In large bowl mix together flour, baking soda, baking powder, sugar and salt.
Cut in margarine with pastry cutter till crumbly.
Add buttermilk and raisins and mix. Batter should be stiff but not dry.
Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
Bake 15 minutes till golden brown.
Serve with strawberry jam and devonshire cream.
Recipe may be doubled.

Buttermilk Raisin Scones image

Provided by evelynathens

Categories Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
2/3 cup buttermilk
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons golden raisins, plumped in hot water for 15 minutes, drained, patted dry

Steps:

Preheat oven to 330 degrees F.
Grease large cookie sheet.
Mix first 5 ingredients in large bowl.
Add butter and rub with fingertips until mixture resembles fine meal.
Whisk buttermilk, eggs and vanilla in medium bowl to blend.
Gradually add to flour mixture along with raisins and stir until moist clumps form.
Turn dough out onto lightly-floured surface.
Knead 4 times to blend.
Transfer to prepared cookie sheet and press into 8 inch round.
Using small, sharp knife, score dough into 8 wedges.
Bake until golden-brown and tester comes out clean, about 25 minutes.
Cool slightly.
Re-cut.

Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6, Cholesterol 70.2, Sodium 336.1, Carbohydrate 37.7, Fiber 1.1, Sugar 12.6, Protein 5.7

Apple and Raisin Buttermilk Scones image

Provided by Melanie B

Time 25m

Number Of Ingredients 8

5 lb plain flour
8 Tbsp baking powder
1 lb raisins
4 apples diced small
1 lb castor sugar (superfine sugar)
6 oz butter
4 eggs
2 pt buttermilk (best i can tell this would be 5 us cups since a uk pint is 2.27 cups)

Steps:

1. NOTE: Castor sugar is finer that US granulated sugar (regular table sugar), but not as fine as powdered sugar. You can make it by putting regular sugar in a food processor for a few moments.
2. Mix all dry ingredients together in a very large bowl.
3. Add eggs, buttermilk, butter and fruit. Lightly knead into a dough-like consistency.
4. Roll out to 1 inch thickness and cut with a fluted cutter. Bake at 340F for 10-12 minutes.
5. My note: I think you could easily use any type of dried fruit in place of the raisins. The hotel we stayed at had really great fruit scones. I think dried apricots, dried cherries, golden raisins or a mix of any of these.

BUTTERMILK RAISIN SCONES image

Yield 12 scones

Number Of Ingredients 8

2 cups flour
1/2 teaspoon baking soda
1 tablespoon baking powder, heaping
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup margarine or butter
3/4 cup buttermilk
1/2 cup raisins

Steps:

Directions 1.Preheat oven to 400°F. 2.In large bowl mix together flour, baking soda, baking powder, sugar and salt. 3.Cut in margarine with pastry cutter till crumbly. 4.Add buttermilk and raisins and mix. Batter should be stiff but not dry. 5.Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar. 6.Bake 15 minutes till golden brown. 7.Serve with strawberry jam and devonshire cream. 8.Recipe may be doubled.