Raisin Scones

Raisin Scones

Category: Breakfast Desserts Entertaining

  • Makes 8 scones

  • Prep Time 15 min

  • Cook Time 12 min

  • Chill Time 5 min



  • Preheat oven to 425°.

  • 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.

  • 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.

  • Bake 12 minutes or until golden. Cool 5 minutes on wire rack. Serve warm or remove from sheet and cool completely.

Read Nutritional Facts

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