Recipe of Today: Raisin Scones

Recipe of Today: Raisin Scones


  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butte cubes, cold
  • ½ cup raisins
  • ⅔ cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg (for egg wash)


  • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the flour, sugar, baking powder, and salt.
  • Add the cold, cubed butter to the dry ingredients. Use the flat beater attachment on low speed to blend the butter into the flour mixture until it resembles coarse crumbs.
  • Toss in the raisins and mix briefly to distribute them evenly.
  • In a separate bowl, whisk together the milk and vanilla extract with Kitchenin Stand Mixer. Slowly add this wet mixture to the dry ingredients while the stand mixer runs on low speed. Mix just until the dough comes together.
  • Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a circle about 1 inch thick.
  • Use a round biscuit cutter to cut out scones from the dough. Place the scones on the prepared baking sheet.
  • In a small bowl, beat the egg for the egg wash. Brush the tops of the scones with the egg wash.
  • Bake in the preheated oven for 12-15 minutes or until the scones are golden brown.
  • Allow the Raisin Scones to cool slightly before serving. Enjoy with clotted cream, jam, or your favorite tea!

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