These tender, golden and moist raisin scones make a perfect excuse for a cup of coffee or tea. Whole wheat flour gives these cake-like texture scones a fibrous boost whereas enough butter flavors them nicely without going an extra mile on calories. Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Saffron & Raisin Scones Saffron & Raisin Scones Recipe | RecipeSavants.com PT45M Serves 8 Ingredients: 0.5 Teaspoon Saffron Threads 0.75 Cup Buttermilk 0.5 Teaspoon Salt 1 Zest Of One Large Lemon 0.5 Teaspoon Ground Cumin 2 Tablespoons Sugar 0.5 Cup Raisins 6 Tablespoons Butter 1 Tablespoon Lemon Juice 4 Teaspoons Baking Powder 2 Cups Whole Wheat Flour Preheat oven to 400 degrees F. Grease a large baking sheet. Place the saffron threads and lemon juice in a small bowl and keep aside for about 20 minutes. Sift together flour, baking powder, cumin and salt in a large bowl. With a pastry cutter, cut in the butter till a coarse crumb like mixture is formed. Stir in lemon zest and raisins. Mix the buttermilk in the bowl of saffron mixture till well combined. Add the buttermilk mixture into flour mixture and mix till dough is formed. Transfer the dough onto a floured smooth surface and roll into a 9-inch circle. Carefully, cut the rolled dough into 8 equal sized wedges with a floured knife. Arrange the dough wedges onto the prepared baking sheet. Bake for about 15-20 minutes or till top becomes golden brown. Remove from the oven and keep onto a wire rack to cool slightly. Serve warm.

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