Sunday Scones

Catherine Cappiello Pappas


Soft, lightly sweet and buttery, with just a spatter of raisins and orange zest- they were perfect.

pinch tips: How to Make a Pie Shell & Lattice Top





5 Min


15 Min




2 cups self - rising flour
5 tablespoons sugar
5 tablespoons butter, softened
pinch of salt
1 tablespoon orange zest
handful of raisins
1 egg
3/4 cup milk

Directions Step-By-Step

Heat oven to 400 degrees F. and butter your muffin tin.

In large bowl, whisk together flour and sugar. Add the softened butter, zest and raisins until a fine crumb mixture forms.

In a cup whisk milk and egg together. Set aside about 2 tablespoons of milk mixture for brushing the scones afterwards.

Add the milk and egg mixture and stir with a fork until a wet sticky dough forms. Transfer to a well floured surface punch out about 8 circles and transfer to the muffin tin. Brush each scone with reserved milk and egg mixture.

Bake the scones for about 15 minutes or until golden.

Serve warm with jam and butter.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy