Cornmeal-Raisin Scones Recipe

Name: Cornmeal-Raisin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup flour, all-purpose; 1/4 cup cornmeal; 3 tablespoons sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; ⅛ teaspoon salt; 1 tablespoon margarine cold, cut into small pieces; 2 teaspoons golden raisins; ⅓ cup buttermilk; 1 each eggs lightly beaten; 1 x nonstick cooking spray

Servings: persons

⅔ cup flour, all-purpose
1/4 cup cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
⅛ teaspoon salt
1 tablespoon margarine cold, cut into small pieces
2 teaspoons golden raisins
⅓ cup buttermilk
1 each eggs lightly beaten
1 x nonstick cooking spray

1
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal.
2
Add the raisins, and toss well.
3
Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).
4
Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray.
5
Bake at 375F (190C) for a 18 minutes or until golden.
6
Serve warm scones with butter and/or jam if desired.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup flour, all-purpose, 1/4 cup cornmeal, 3 tablespoons sugar, 1 teaspoon baking powder, and more.

Yes, Cornmeal-Raisin Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal-Raisin Scones

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