The weather is lovely today but we’ve been having overcast, drizzly days that are really depressing and require big guns to overcome. Big guns like scones. Hot scones with butter. Sometimes also strawberry jam.

My current scone recipe is torn out of an old issue of O magazine and comes from the Harlem Tea Room.

Raisin Scones
makes about 16

1 stick cold butter (8 Tbsp.) cut into pieces
+ extra for baking sheets
3 1/2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 1/4 cups milk + extra for brushing scones
1 cup raisins

Preheat oven to 450F. Coat 2 baking sheets with butter (or I just use parchment paper instead.) Sift flour, sugar, salt, baking powder together in large bowl (or dump in and whisk as I do.) Add butter, using fingertips to combine until mixture takes on texture of fine meal. Stir in raisins. Add milk and stir until flour mixture is just moist and dough begins to stick together. Gather dough into a ball and knead lightly until fully integrated.

Place dough on floured work surface and roll with floured rolling pin (or squash & pat with hands as I do) to 3/4 inch thick. Dip a 2-inch cutter (I use a small drinking glass) into flour and cut out scones as close to one another as possible. Place on prepared sheets, with space in between; let stand 10 minutes.

Brush tops with milk and bake until golden, 10 to 12 minutes. Remove to wire rack to cool.

“Remove to wire rack to cool.” Ha!! Gobble up pipping hot with lashings of butter.

6 Responses to “scones”

  1. Margie Phillips Says:


    My scone recipe:

    Lemon Cornmeal Scones

    2 cups all purpose flour
    1/2 c. yellow cornmeal
    1/3 c. sugar
    1 TBLsp baking powder
    5 TBLsps butter or margarine
    1 cup golden rasins
    1 Jumbo 0r 2 smaller eggs
    1/4 cup of milk (little extra may be needed)
    2 tsps of vanilla
    1 tsp or more of finely grated lemom zest

    Heat Oven 400
    Combine dry ingredients
    cut butter into dry ingredients with pastry cutter until it is almost like cormeal
    Add the raisins
    In another bowl, whisk the egg, milk, vanilla +lemon zest
    Combine and form a smooth dough- I roll dough into log and cut it into 4 pieces and flatten them before cutting into 4 pieces again
    Bake 12-15 minutes.
    Makes 12 big scones

    I serve them warm with orange marmalade.

  2. Liza Says:

    Oh! Those look SO good! They would certainly chase away any rainy day blues.

  3. Paige Orloff Says:

    Those do look good. My favorite scone recipe is this one (, if you ever want to experiment. I love your jewelry–I’ve never seen any quite like it. I am so glad you stopped by TSP, and would love to know more about your grandfather, if you ever write about him anywhere–I’m a big fan of his work.

  4. Ellen Says:

    These look fantastic, Yummmmm…and the photographer is a pro too.
    Dried cherries are really good in scones too, I love the ginger idea too.

  5. jennie Says:

    yum! I was inspired to make these yesterday based on your photos and they were every bit as tasty as I was hoping. Thanks for the recipe.

  6. Joseph Mackey Says:

    Good stuff! I went to England this summer and had my first ever afternoon tea with a scone, and it was absolutely delicious I thought I’d try and make my own last weekend. I might have deviated from the norm though – I found a website full of random scone recipes here and made 3 different ones! My friends were so happy when I brought them round for tea and scones, complete with real whipped cream. Terrific fun!

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