Traditional Scones with Raisins

Working through several cookbooks which I got for my birthday this past year, I just had to try these “traditional scones” from The Bread Bible by Rose Levy Beranbaum. 

These are simple scones with only six ingredients.

Butter, Egg (beaten), Buttermilk, Raisins, Sugar


2 3/4 cup self-rising flour
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces and cold
1 large egg, beaten
3/4 cup buttermilk
3/4 cup raisins


1. Preheat oven to 425ºF. Combine self-rising flour and sugar in a food processor and pulse to mix. Add the chopped butter and pulse until incorporated into a sandy texture (8-10 pulses).

2. Mix the beaten egg and buttermilk together.

3. Transfer dry mixture to a large bowl and add the egg-buttermilk mixture. Stir with a rubber spatula or wooden spoon until it comes together into a soft, shaggy dough. (You may have some unincorporated bits, but that’s fine.)

4. Transfer the dough to a lightly floured countertop and knead a few times to bring together.

5. Knead the raisins into the dough. Flatten the dough out to 1/2 inch height and, using a round cookie cutter, cut out scones, rejoining scraps as necessary.

6. Bake at 425F for 15-18 minutes, or until golden on top.

7. Remove and let cool for 10 minutes.


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