21/08/2025
This whole Raisin Scone recipe by Isabella Niehuas is a warm, lemony treat for tea-time, with a HEARTY twist. Enjoy them round or sliced into wedges, and always after a DASH diet meal.
Ingredients
zest of one lemon
¼ cup sugar
½ tsp bicarbonate of soda
1½ tsp baking powder
1 tsp salt
2⅓ cups cake flour
⅓ cup raisins, pitted
125 g cold butter, coarsely grated
¾ – 1 cup buttermilk
extra light brown sugar for sprinkling
Method
Preheat oven to 200 °C and line a baking sheet with baking paper.
Add the lemon zest and sugar to a bowl and mix together. Add the bicarb, baking powder, salt and flour and stir well to mix.
Add the raisins and stir through.
Rub the butter into the flour mixture. Alternatively, cut in using a knife or pastry cutter.
Lastly add the buttermilk and mix until the dough comes together. Start with the smaller amount of buttermilk and gradually add more if necessary. The dough should not be too wet.
Sprinkle some extra flour on the work surface. Turn out the dough and gently pat into a circle about 4 cm thick.
Place on the lined baking sheet. Dip a butter knife in flour and cut the dough circle into 8 even-sized wedges. Brush with a little extra melted butter and sprinkle with a thin layer of light brown sugar.
Bake for 35-40 minutes or until golden and cooked through. Or bake individual round scones for 20 minutes. Enjoy with some butter and your favourite jam or just as is!
