Buttermilk Raisin Scones

  • Active Time 10m
  • Total Time 25m

Makes 9 scones


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, chilled
  • 1 cup raisins
  • 1 large egg
  • 1/2 cup low-fat buttermilk


Preheat the oven to 425 degrees F. Lightly oil a baking sheet.

In a large bowl, sift the flour, baking powder, and salt together. Add the sugar. Cut in the butter with a pastry blender or fork until the pieces are the size of peas. Toss in the raisins.

In a small bowl, combine the egg and buttermilk.

Make a well in the dry ingredients and add the egg-milk mixture, stirring until combined. Do not overmix.

Turn the mixture onto a floured board and with floured hands, pat the dough out into a rectangular shape about 1 inch thick. Cut the dough into 3 strips and divide each strip into 3 triangle shapes.

Place the scones about 2 inches apart on the baking sheet and bake for approximately 15 to 20 minutes, or until the tops are slightly golden.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3414

nutrition information per serving

237 calories; 6g total fat; 38mg cholesterol; 218mg sodium; 42g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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