Tuesday, June 5, 2012

Rosemary Raisin Scones

I cannot get enough of these scones. The combination of buttery scone, piney rosemary, and a kick of sweet from the raisins is irresistable to me. I eat them straight from the oven with black coffee.

I got the idea from a library cookbook, but adapted the recipe to use my favorite scone recipe from Recipes from the Old Mill.

Rosemary Raisin Scones
Mix in mixing bowl:
1 cup whole wheat flour
1 cup all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried rosemary
Cut in with pastry cutter:
1/4 cup cold butter
1/2 cup raisins

Separately, mix together until frothy:
1 egg
2/3 cup milk
Add milk mixture to dry ingredient mixture.  Mix briefly until the mass comes into a soft dough.  Press together with hands as needed to make a uniform dough. 

Divide into 2 portions. Place each portion on a well-greased baking sheet.  Use your hands to press each portion into a rough disc, approximately 7" in diameter.  Use a knife to make an X, making each disc into 4 wedges.  It will seem as if the dough isn't really cut, but you will be able to break the scones off after they're baked.

Bake at 425 F for 15 minutes.  Break into wedges. Eat hot or warm.  Scones, like biscuits, freeze well.

Good morning, Ben.  I love your sober face in the sunlight.


  1. YUM. We are hosting brunch this weekend - think I may have to add this to the menu.

  2. Ben--what a cutie!!!!

    I am going to try to remember to take this recipe on our beach trip. I think it would be a crowd-pleaser with my husband's family (or at least his sister and she and I can polish off a batch of scones in a heartbeat if no one else likes them!). I'm very interested in rosemary in a scone. And I'm dreaming of which hot tea would be best with it.

  3. Biscuits were on the menu for breakfast tomorrow morning. I think I'll make this recipe. Thanks for sharing.


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