- 1 pound all-purpose flour
- 5 teaspoons baking powder
- 2 ounces sugar
- 4 ounces sweet butter
- 3 whole eggs
- 5 ounces golden raisins
- ½ pint buttermilk (or enough to form a sticky but manageable dough)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
211 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 4 grams protein; 42 milligrams cholesterol; 155 milligrams sodium
- Preheat oven to 420 degrees.
- Mix flour with baking powder and sugar. Rub butter into the flour until it forms the texture of fine bread crumbs (this can be done in a food processor).
- Beat eggs lightly. Place dry mixture in a mixing bowl and form a well in the center. Pour all but 2 tablespoons of the eggs and 1/4 pint of buttermilk into the well. Add the raisins and mix thoroughly, adding more buttermilk if needed to form a sticky but homogenous dough that can be kneaded lightly on a floured board.
- Knead dough lightly on a floured board, and roll out into a rectangular shape, approximately one-inch thick. Cut dough into roughly two-inch squares. Place squares on a well-greased baking sheet. Brush with remaining eggs and bake for 20 to 30 minutes, or until scones have puffed and are golden.