Raisin Scone Bread

DSC_0967In our recent bread-baking adventures, my husband and I have stumbled across a recipe for the most yummy, scone-like raisin bread, and it is now a weekend morning favourite! Plus, it is dead easy to make, only needs a minute or two of kneading, and it bakes in 30 minutes (seriously easy in the world of bread making)!

The trick for creating moist and flavourful raisins is to soak them in whiskey beforehand. I’m sure the alcohol burns off while baking, but if you’re against the idea you can soak the raisins in hot water instead.

Here is the recipe:

Raisin Scone Bread:

-1 cup raisins (130 grams)
-½ cup whiskey or hot water (85 grams)
-4 Tablespoons unsalted butter (55 grams)
-1 cup all-purpose flour (150 grams)
-1 cup whole wheat flour (150 grams)
-3 large tablespoons sugar (40 grams)
-1 teaspoon baking soda (5 grams)
-¾ teaspoon salt (5 grams)
-1 cup buttermilk (200 grams)

In a small, shallow bowl, pour the whiskey (or water) over the raisins.  Cover with plastic wrap and allow to sit for at least 30 minutes before draining.

Preheat the oven to 375°F.

In a large bowl, stir together the flour, sugar, baking soda, and salt. Cut the butter into the flour mixture and mix together using your fingers, until the mixture resembles coarse crumbs.  Stir in the raisins.  With a wooden spoon, stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.  Empty the dough onto the counter and knead it lightly about 8 times, until smooth but still a little sticky. If it sticks to the counter, use a scraper to gather it together — try to avoid adding extra flour, but you can flour your hands if absolutely necessary.

Roll the dough into a 6-inch round (it will be roughly 2 inches high). If it sticks, flour it lightly.  Place it on a greased baking sheet and, with a razor blade or sharp knife, make a ½ inch-deep slash across the dough in both directions (to make an X).

Bake the bread for 25-30 minutes, or until golden brown and a skewer comes out clean.  Cool on a wire rack.

Enjoy when it’s warm with a cup of tea! Yumm….


For a printable version of this recipe, click here.


Comments (8)

December 16, 2009

YUM!!!!!! Will have to try this this weekend!!!!!!
Thanks for the recipe, I think it’s also PERFECT for Christmas brunch!

December 16, 2009

This looks delicious! Do you eat it with butter and jam on top or just on it’s own?

December 17, 2009

We eat it with butter on top! But it would also be tasty with jam.

December 17, 2009

Oooh I love scones – I wonder if you could also make individual scones from the mixture.
Oh, and thanks for the metric conversions 😉

December 17, 2009

can you substitute something for the buttermilk? i can’t seem to find that in Italy?

December 18, 2009

I know…. Buttermilk is difficult to find in Europe.
Sometimes if I don’t have buttermilk, I use a runny natural yoghurt.

I have also heard that you can add a teaspoon of lemon juice to a cup of milk and it can substitute for buttermilk.

Let us know how it goes!

December 19, 2009

Super delicous Courtney – I don’t think I thanked you for our loaf. And great to have the recipe to make ourselves. x

December 21, 2009

You can make a buttermilk like thing by adding a spoonful of lemon juice or even vinegar to milk and letting it stand for a while so that it can curdle!

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