Best 5 Golden Raisin Scones Recipes

CANDIED ORANGE AND GOLDEN RAISIN SCONES

Steps:

• Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
• Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
• Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
• Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
• Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
• Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

SIMPLE GOLDEN RAISIN SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
• 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
• 4. Cut in butter until no large chunks of it remain.
• 5. Mix in sugar.
• 6. Add raisins and mix until they are fully coated with the flour mixture.
• 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
• 8. Place dough onto floured surface and knead a few times.
• 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
• 10. Using a knife, score the tops of the circles to make 4 wedges.
• 11. Sprinkle brown sugar and cinnamon topping onto dough.
• 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES

Steps:

• Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

CANDIED ORANGE AND GOLDEN RAISIN SCONES

Steps:

• 1. Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day. 2. Preheat oven to 350°. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulat­ed sugar, baking powder, and l teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal. 3. Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scrap­ing bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough). 4. Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more. 5. Pat dough into a 1 1/4-inch-thick rectan­gle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16). 6. Place scones 2 Inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature. (Scones keep, wrapped In plastic, for l day.)

GOLDEN RAISIN SCONES

Steps:

• Preheat oven to 450 F. Combine flour, baking powder, sugar & salt in large bowl. Cut in butter til mixture resembles coarse crumbs. Add raisins, milk & eggs; stir til evenly moistened. Knead dough into a ball on a well-floured surface; pat into a 9-inch circle. Cut into 8 wedges. Transfer to an ungreased baking sheet. Brush tops with milk & sprinkle w/sugar. Bake 15-18 minutes or til a pale golden color. ORANGE CREAM CHEESE SPREAD: 8 oz cream cheese, softened 2 T orange juice or milk 1 T orange rind zest 1 T honey dash cinnamon In small bowl beat all ingredients together. Spoon into small crock. Makes 1 cup