Raisin Scones

A breakfast treat to serve piping hot from the oven.
  • Yields 12 scones
  • Details


    • 2 1/3 cups prepared biscuit mix
    • 3 tablespoons sugar
    • 3/4 cup California raisins, coarsely chopped
    • 1 egg, beaten
    • 1/2 cup milk
    • Milk and sugar; for topping


    Stir together biscuit mix, sugar and raisins. Blend egg and milk; add to dry mixture, stirring thoroughly. Turn out onto lightly floured board. Pat and roll into an oblong about 1/2-inch thick. Cut in diamonds by making diagonal cuts with knife. Prick tops with fork; brush with milk and sprinkle with sugar. Bake on greased baking sheet at 450°F for 10 to 12 minutes. Serve hot with butter.

    Nutrition Facts Per Serving

    Calories 130 (23% from fat); Total Fat 3.5g (sat 1g, mono 1g, poly 1g, trans 1g ); Cholesterol 15mg; Protein 3g; Carbohydrate 23g; (Dietary Fiber 1g; Sugars 12g; ); Iron 1mg; Sodium 230mg; Calcium 61mg; Potassium 140mg

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