Craisin Scones


Craisin scones are not only great for breakfast but can be enjoyed anytime. They taste wonderful with a cup of hot tea or coffee. You should always eat scones when they are freshly baked as they are best enjoyed when fresh…

There are several ways of making good scones & you could add your favorite fresh fruit, herbs or dry fruit to make your very own special scones. If you are looking out for a change in breakfast options then how about trying out these delicious, wholesome scones which are a real treat!

I love scones & love to make them differently each time… Since I had a bag of craisins, I used them to make these truly adorable scones. Here’s the recipe for you to try out & enjoy…. May be with some jam or a dollop of butter or a sprinkling of sugar… Enjoy! 😀

Ingredients :

  • 2 cups Refined Flour
  • 1tsp. Baking Pwd.
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 50 gms. Sugar
  • Juice of one Lime
  • Zest of one Lime
  • 1/3 cup Unsalted Butter (frozen; cut into cubes or grate)
  • 1 cup Plain Yoghurt/Curds
  • 1 cup Craisins
  • 1 Egg (lightly beaten for egg wash)
  • A few tablespoons of Sugar Crystals for garnishing

Procedure :
Pre-heat oven to 204C.

Line a baking tray with parchment paper.

In a large bowl, combine flour, baking pwd., baking soda, salt, sugar & lime zest.

Add cubed butter & use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas.

Add yoghurt/curds, craisins & stir with a wooden spoon gently until just combined.

Do not over mix.

Bring the mix together into a ball with your hands & on a lightly floured surface/board pat into a square 2 inches thick.

Cut into 8 triangular scones.

Place on the prepared baking tray & brush the tops with egg wash. Sprinkle sugar crystals.

Bake in a pre-heated oven until golden brown; about 15-18 mins.

Let them cool on a wire rack.

Scones are best eaten on the day they are baked… but will keep in an air tight container at room temperature for about 2 days.

Share this post

About the Author

Leave A Reply