Raisin Scones


2 cups all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1/2 cup margarine

1 cup raisins

2/3 cup milk

1 Tbsp. sour cream

1 egg white ( lightly beaten ) for glaze

Sugar for glaze


  • Mix flour, sugar, salt, baking soda and powder in large bowl.
  • Cut in margarine until resembles coarse meal.
  • Add raisins, then mix in milk and sour cream.
  • Gather dough into ball and knead on lightly floured board about 3 minutes.
  • Roll dough out 3/4 inch thick. With sharp knife, cut into 3-inch triangles.
  • Preheat oven to 425 F.
  • Put triangles on greased baking sheets
  • Brush tops with egg white and sprinkle with sugar.
  • Bake for about 15 minutes or until nicely browned.

Real Cooking

Did You Know?
The original scone was round and flat, usually the size of a small plate. It was made with unleavened oats and baked on a griddle (or girdle, in the Scots language), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[5] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.

Scones sold commercially are usually round in shape, although some cheaper brands are hexagonal as this shape minimises wasteage of dough. When prepared at home, they take various shapes including triangles, rounds and squares. The baking of scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most treasured recipe.