Lemon Raisin Scones

Lemon Raisin Scones, best served warm from the oven with real dairy butter slowly melting through them. These fragrant, satisfying scones are sure to be the hit of any weekend brunch.

Lemon Raisin Scones

Originally published Nov 2009.

This lemon raisin scones recipe is a slight twist on my standard raisin scone recipe which is a no sugar added recipe. Find that recipe here: No Sugar Added Raisin Scones.

This recipe does have sugar in it but you could easily make it without the sugar if you prefer. You can also cut these out with a biscuit cutter if you prefer not to make such large scones (recommended).

This weekend, we had these warm out of the oven with dairy butter melting through them for Brunch…now that’s a reason to get out of bed!

Fresh Lemon makes all the difference..

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Lemon Raisin Scones

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Yield: 16 scones

Lemon Raisin Scones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Lemon Raisin Scones. Best served warm from the oven with real dairy butter slowly melting through them. These fragrant, satisfying scones are sure to be the hit of any weekend brunch.

Print

Ingredients

• 3 cups flour
• 2/3 cup sugar
• 4 tsp baking powder
• ½ tsp salt
• Zest of one lemon finely grated
• ¾ cup very cold butter cubed
• 1 cup raisins light or dark, your preference
• Juice of one lemon
• 1 cup milk
• 2 tsp vanilla extract

Instructions

1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
2. In a food processor, combine the flour, sugar, baking powder, salt and lemon zest.Cut in the butter.
3. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
4. Remove the mixture to a large bowl and toss in the raisins.
5. Mix together the lemon juice, milk and vanilla.
6. Pour this over the surface of the dry mixture.
7. Toss all together gently with a fork only enough to form a dough ball.
8. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
9. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
10. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
11. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
12. Bake at 375 degrees F for 25 minutes or until light golden brown.
13. Baking time will vary depending on the size of your biscuit cutter.
14. This recipe makes 8 large scones or 16 smaller round scones.

Nutrition Information

Yield

16

Serving Size

1 large scone
Amount Per Serving Calories 286Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 21mgSodium 247mgCarbohydrates 49gFiber 2gSugar 17gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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