Amaze your guests with the aroma of these scones fresh from the oven

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.

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  • Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.

  • In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.

  • Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.

  • Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.

Nutrition Facts

173.7 calories; 3.8 g protein; 27.5 g carbohydrates; 16.8 mg cholesterol; 331.4 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2008
I love these scones. The first time I followed the recipe exactly but omitted the currents (didn't have any). They were great but I did wish the spices were a little stronger. I just made them a second time but I DOUBLED the spices and used raisins that I chopped up into bits. I also used light vanilla soymilk because I did not have any milk (I don't think this made any difference). Turned out amazing! These are cake-like scones that are (as scones should be) not too sweet. I will make these scones again and again with the spices doubled! Read More
(24)

Most helpful critical review

Rating: 3 stars
04/12/2003
If you like a cake like scone this is the recipe for you! Read More
(21)
25 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2008
I love these scones. The first time I followed the recipe exactly but omitted the currents (didn't have any). They were great but I did wish the spices were a little stronger. I just made them a second time but I DOUBLED the spices and used raisins that I chopped up into bits. I also used light vanilla soymilk because I did not have any milk (I don't think this made any difference). Turned out amazing! These are cake-like scones that are (as scones should be) not too sweet. I will make these scones again and again with the spices doubled! Read More
(24)
Rating: 5 stars
03/09/2008
I love these scones. The first time I followed the recipe exactly but omitted the currents (didn't have any). They were great but I did wish the spices were a little stronger. I just made them a second time but I DOUBLED the spices and used raisins that I chopped up into bits. I also used light vanilla soymilk because I did not have any milk (I don't think this made any difference). Turned out amazing! These are cake-like scones that are (as scones should be) not too sweet. I will make these scones again and again with the spices doubled! Read More
(24)
Rating: 5 stars
12/11/2003
These are simply the best scones I ever made! Read More
(22)
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Rating: 3 stars
04/11/2003
If you like a cake like scone this is the recipe for you! Read More
(21)
Rating: 5 stars
12/11/2003
Really wonderful! They couldn't be quicker or easier and the smell is incredible. I used raisins instead of currants; they were fine. Read More
(16)
Rating: 4 stars
02/06/2007
Great scones! I used a second cup of all-purpose flour instead of whole wheat and left out the currants. The only problem I had was that they took 25 minutes to cook instead of 15. I especially liked the way the glaze on the top came out. Read More
(14)
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Rating: 5 stars
06/02/2005
These are fantastic! They were really tasty the first time I made them exactly according to the recipe except I used all whole wheat pastry flour and raisins. The second time I made them I used an extra 1/2tsp of cinnamon and craisins instead of raisins. That really put them over the top. Highly recommended. Read More
(11)
Rating: 4 stars
03/09/2009
Very good scones!... actually the first I've ever made;). these were very good and left the kitchen smelling like a cinnamon spicy heaven! surprisingly easy to make a little bit breaddy for scones but overall very good. I did not use milk and they turned out fine with a dollop of yogurt and water. Read More
(8)
Rating: 4 stars
02/09/2009
These are really good as is. I only did half the servings. And I used only regular flour and they turned out just fine. The only thing I would add is more sugar. I think the recipe could double the sugar. Didn't have nutmeg on hand so I used cloves and allspice instead. yum yum yum! At little hot tea and you're in heaven folks! Read More
(8)
Rating: 5 stars
01/20/2008
When you want scones that are a little more nutritional than the ordinary these are the ones for you. They taste great. And my kids liked them. I used raisins instead of currants. Next time I will definitely use a full cup. I only had 1% milk so I used that and it didn't seem to make any difference. You could probably substitute almost anything for the currants and it would be great. I'm going to try sauteed apples next time with a bit more cinnamon. Read More
(7)