Irish Raisin Scones

Fitzgerald's Irish Bed & Breakfast

47 Mentor Avenue , Painesville, OH 44077 Stati Uniti d'America


  • 3 3/4 cups flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1/2 cup raisins
  • 1 1/4 cups milk


  1. Sift together 3 and ¾ cups all-purpose flour, 1 and ½ tablespoons baking powder, and ½ teaspoon salt in a large bowl. Cut 6 tablespoons (3/4 cup) butter into bits and, with your fingertips mix into flour mixture until it resembles coarse meal.
  2. Using a fork, stir in ½ cup dark raisins and 1 and ¼ cups milk until combined. Transfer to a lightly floured surface and, with floured hands, knead it until it forms a dough.
  3. Roll out dough into a 9” round (about ½ inch thick) and cut out scones with a 2 ½ inch round cutter. Arrange scones 1 inch apart on a buttered large baking sheet and gently re-roll and cut out scraps.
  4. Bake scones in middle of a 425 degrees F oven until pale golden, about 15 minutes, and transfer to a rack to cool.
About this recipe:

Irish Raisin Scones