I have never paid much attention to scones–I don’t even remember the last time I had them, but it all changed when I was on my cruise vacation. Being on a giant ship 24 hours x 9 days– mostly sea bound–means that the best past time on board was to eat. Every afternoon, I had scones for my afternoon tea, and of course, a crepe or two. And then one fine day, I fathomed that scones are such great things to eat–under the shade on the deck overlooking the azure blue sea–over a cup of tea or tea…
So, that was how I discovered them and marked the start of my love affair with scones, especially raisin scones. I have always loved raisins and in this recipe, raisins give that extra sweetness and add moisture to the scones. They are just wonderful.
Just look at these golden-color and perfectly baked raisin scones, how can you not love them?
Adapted from Sun-Maid
Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
2/3 cup milk
1 beaten egg
teaspoon vanilla extract
1 cup Sun-Maid Natural Raisins
1 beaten egg yolk (for egg wash)
Method:
Pre-heat oven to 400 F.
Combine flour, sugar, baking powder, and salt. Add in butter until mixture resembles coarse crumbs and then follow by milk, egg and vanilla. Stir until dry ingredients are moistened. Add in raisins.
Roll out dough on floured surface to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
Brush egg yolk over the tops of scones. Bake scones until golden brown, about 15-20 minutes.
Serve warm.
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{ 18 comments… read them below or add one }
Beautiful scones bee! I know we are a rare breed but I love raisins too :)
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I love scones with homemade strawberry jam, esp those from Smokehouse in Fraser’s Hill. Thanks for bring back the memories. Have not been there for 5 years. Those from Cameron Highlands are not the same. Hope to try your recipe.
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Yours look way way better than the ones next to the original recipe. :-)
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what a yummy looking scones… stop waving at me.. OK?!!..
I say “NOOOOOOOOOOOO”…..
I will fall in love with you, scones….. pls.. dun look at me like that…. can u?…
Else I will jump in to get you… :P
…… hee hee hee hee ….
Thanks for willing at add my blog to yours.. Appreciated that…
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Being an Aussie, I love scones. Yours look great and nice and moist.
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hii!!
was wondering if u could link my blog n promotte my cupcakes!!!
thanx!!
http://pokedot-cupcakes.blogspot.com/
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Beautiful scones.
Annie makes some awesome scones. They’re very popular with all our friends. Way, way better than the kind you can get in Cameron Highlands. We’ll have to blog about ours soon.
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these look gr8. i’m yet to try out scaones, and am going to save this recipe for when that day finally arrives :p,
Nice to see you back in action.
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bless you for making scones. i cannot do without em. Cream tea is life! :)
i love em with really good homemade strawberry jam and clotted cream. one of the most relaxing, comforting things ever.
these are beautiful. i never bother with an egg wash or sorts to give it that top shine, but maybe i really should now that i’ve seen these :)
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true, scones don’t register for 99.9% malaysians !
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hi..
u r awesome!! i like to read ur blog SO MUCH!!! it inspires me not to give up my hobbies..
i noticed that u stated ‘teaspoon of vanilla extract’..may i know if it’s 1 teaspoon or wat? please guide.. thanks..
P/S: please keep up this good job!! and thanks!!! =D
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Scones are very English, but I like them. :)
-Adelle
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in future pls use grams or ozs in your measurement as cups are not very accurate like 1/2 cup butter, etc. thanks
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Hi Anonymous - I don’t use grams or ozs that much as most people do not have a scale at home, but many home cooks have measuring cups at home. Sorry for the inconvenience.
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This raisin scones look so good! I will try to make it using your raisin scones recipe
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I tried your scones recipe last night.
However, I had trouble with the dough. I followed the recipe word for word but when I got to the dough part, it turned out really sticky, so I couldn’t roll it out and use the cookie cutter. It still taste good nonetheless. Maybe you could explain to me the methods even clearer. I’d very much like to try it again.
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Rasa Malaysia replied:
Roselyn - try adding more flour as you knead the dough. This should help.
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I made this recipe today, however when I tasted it there was way too much baking soda. It was disappointing because they looked and smelled so good. I was just wondering if perhaps it is 1 teaspoon of baking soda rather than 1 tablespoon? I followed the recipe exactly. Thanks for your help!!
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Rasa Malaysia replied:
Chelsea, thanks for pointing that out. I might be 1 teaspoon instead of 1 tablespoon because it shouldn’t have so much baking soda in it. Apologies on the typo!
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I am planning to try this out soon - I see from other recipes that 1 tablespoon of baking powder is just about right. As baking soda differs from baking powder, I suppose 1 tablespoon of baking powder will work?
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Rasa Malaysia replied:
For the baking soda, a reader complained about the smell, so I adjusted it to 1 teaspoon. I am not sure about baking powder though.
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