Califonia Bountiful

Golden raisin-lime scones

Raisins are one of the most well-known and versatile dried fruits available. Golden raisins are the featured fruit in these tender scones.

Chef Emily Luchetti
Waterbar Restaurant
, San Francisco

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2 cups unbleached all-purpose flour
1/4 cup plus 2 tbsp. granulated sugar
Grated zest of 2 limes
1 tbsp. baking powder
1/4 tsp. kosher salt
8 tbsp. (1 stick) cold unsalted butter
1/2 cup golden raisins
3/4 cup buttermilk (or you can use 3/4 cup whole milk mixed with 1 tsp. lemon juice)


Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk flour with 1/4 cup sugar, zest, baking powder and salt.

Cut butter into 1/2-inch pieces. Add to bowl with flour and, using your fingers, a fork or a pastry blender, break up butter until it's about the size and thickness of cornflakes and is mixed with the dry ingredients. Add raisins and buttermilk and stir until combined.

Turn dough out onto a floured work surface. Sprinkle with flour and press into an evenly thick 12-inch circle. Cut into 12 wedges and arrange on the parchment-lined baking sheet. Sprinkle tops with remaining 2 tbsp. sugar. Bake scones until golden brown, about 25 minutes.

Makes 12 scones

The Fearless Baker (Little, Brown, and Co. 2011)

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