Breakfast Scones

Breakfast Scones


  • 1 cup all-purpose flour
  • 1/8 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup butter, softened
  • 1 egg, slightly beaten
  • 1 egg, beaten well
  • 1/2 cup milk
  • 1 cup raisins
  • 1/2 cup sliced almonds (optional)


  1. Preheat oven to 425°F.
  2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Stir well to mix.
  3. Using pastry blender, cut in butter and mix until a crumbly dough forms.
  4. In a blender combine the slightly beaten egg, milk, and raisins. Pulse 1 to 2 short pulses and then sir into dough-mixture. Mix until ingredients are well blended.
  5. On floured pastry cloth or flat surface, kneed dough for 30 seconds.
  6. Using a rolling pin, roll dough out into a half-inch thickness.
  7. Cut dough using a biscuit cutter.
  8. Place cut dough pieces onto ungreased baking sheet. Brush tops with second beaten egg. Top each with sliced almonds (opt) and place in oven.
  9. Bake 10 to 12 minutes or until scones are a golden brown and baked through. Try dusting with powdered sugar, sprinkling with coarse sugar, or serving with jam. Serve warm or cold.

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