Raisin Scones

  • Makes 8 scones
  • Prep Time 15 min
  • Cook Time 12 min
  • Chill Time 5 min



  1. Preheat oven to 425°.
  2. Combine flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl. Cut in I Can't Believe It's Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of small peas. Separate 1 egg and reserve egg white. Stir in 1 egg, 1 egg yolk, sour cream and milk until soft dough forms. Stir in raisins.
  3. Knead dough on lightly floured surface with floured hands until dough becomes a smooth ball. Shape dough into 9-inch circle. Cut dough with floured knife into 8 pie-shaped wedges. Arrange wedges on baking sheet about 2 inches apart. Brush tops with lightly beaten reserved egg white, then sprinkle with remaining 1 tablespoon sugar.
  4. Bake 12 minutes or until golden. Cool 5 minutes on wire rack. Serve warm or remove from sheet and cool completely.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g