Raisin Scones with Vanilla Cream

Sweet raisin scones served with fresh vanilla-infused whipped cream, perfect for a classic afternoon tea treat.

Baking Vegetarian Quick Dessert Scones

Estimated Nutrition

Calories

364.2

kcal / serving

2185.4 kcal total

Carbs

27.7g

per serving

166.4 g total

Fat

26.4g

per serving

158.2 g total

Protein

per serving

24.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Self-Rising Flour

plus extra for dusting

0.5

tsp

Baking Powder

null

1.5

tbsp

Caster Sugar

null

Dairy

Butter

null

piece

Egg

free-range

Milk

2-4 tbsp

150

Double Cream

lightly whipped

Fruits

Raisin

null

NutsSeeds

pinch

Salt

null

piece

Vanilla Pod

split and seeds scraped out

Method

Bake scones on a floured tray for 12 minutes until cooked through.

Knead raisins into the dough on a floured surface and cut out six discs.

Preheat the oven to 200°C.

Add the egg and enough milk to form a soft dough while the motor is running.

Blitz butter and dry ingredients in a food processor until it looks like breadcrumbs.

Stir vanilla seeds into whipped cream and serve with the warm scones.