This is handsdown the best scone recipe I have ever found. It has been adapted from The United Church of Canada’s Cookbook – Let’s Break Bread Together II “Brunches and Lunches and Suppers on the Go”.
Preheat oven to 425 degrees.
Cover raisins with boiling water and let sit until ready to add to the batter.
Blend flour, sugar, baking powder, butter or lard, and salt. Add egg and milk mixture.
Spoon batter onto a floured baking sheet. Form into a disc 1 3/4 inches thick. Make indentations with the side of the hand across the disc.
Drain raisins and sprinkle half of them on the grooves. Sprinkle half of the white chocolate chips onto the raisins. Fold disc edges into the centre and reform into a disc. Make another series of grooves.
Sprinkle remaining raisins and white chocolate chips on the disc and fold edges into centre. Flatten into a 1 1/2 inch thick disc.
Cut disc in half and separate slightly. Cut each half into 8 pie-like slices to make 16 slices in the disc. Pull each slice outward to separate the slices letting them expand as they cook.
Bake for 18-20 mins. Let cool before using a knife to cut and separate the slices.
This recipe is great with 3/4 cup of dried cranberries or frozen blueberries. (Do not thaw the frozen berries.) Boiling the raisins or cranberries first makes the scones very moist. The frozen blueberries will do the same.
Amount Per Serving
Calories from Fat 126
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrates 33g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.