Thank you Post for partnering with me on this post. All opinions are my own.
I’ve always thought the word “scones” sounded so posh and were served at places where breakfast didn’t come in wrappers and were maybe eaten by ladies who “did brunch”. I have eaten them over the years usually at a hotel or a nice restaurant or pastry shop. I liked them. Especially the ones with fruit or nuts for a little extra flavor- light buttery pastries that were perfect with a bit of jam. I’ve always been happy to be a scones bystander over the years thinking it must be a complex undertaking to make something with such a posh sounding name.
One thing cooking class taught me is that there is no need to be afraid of anything in the kitchen. Even if you fail, the world doesn’t end. Someone doesn’t come put a chain and pad lock on your kitchen because you made a mistake. With that in mind, in mind I stepped out of my comfort zone and made these Raisin Nut Scones.
- ½ cup raisins
- 2 tbs. hot water
- 2½ cups flour
- 3 tbs. sugar
- 2 tbs. vanilla
- 6 teaspoons baking powder (can substitute 4 of teaspoons for 1 teaspoon baking soda)
- 6 tablespoons cold butter
- 1½ cups Great Grains Pecan Crunch Cereal
- 1 Egg
- 1 6 oz Container Vanilla Greek Yogurt
- Confectioners sugar to finish
- Preheat oven to 425.
- In a small bowl add the hot water to the raisins and set aside.
- In a large bowl (or using your stand mixer) mix flour, vanilla, sugar, and baking powder.
- Cut in the butter into the mixture in stages using your stand mixer or two butter knives.
- Mix in the cereal.
- In the small bowl of the raisins and water, add 1 egg and the yogurt.
- Mix together until the egg is beaten.
- Add the raisin, egg, and yogurt mixture to the flour and cereal mixture.
- Mix until a soft dough is formed.
- Dust a workspace with flour.
- Take the dough and begin kneading the dough with the palm of your hand.
- Rotate one quarter turn and knead again.
- Repeat the process around 10 times.
- Roll out to an 8 inch square.
- Cut square into 4 evenly sized smaller squares.
- Then cut each square into 4 triangles.
- Place on greased cookie sheets 2 inches apart.
- Bake for approximately 10 minutes or until light golden brown.
- Sift or sprinkle confectioners sugar on top.
These scones are a bit sweeter than traditional scones. I added the vanilla and an extra tablespoon of sugar modifying the original recipe. These are still not as sweet as a cookie or doughnut, but they definitely have a hint of vanilla and sweetness. You can adjust those flavors as you like. Also, I was out of baking soda and so the additional baking soda was a substitution but the baking soda adjustment is listed in the instructions above.
The scones are crispy on the outside and soft on the inside. The raisins add a bit of texture and another layer of flavor. The Great Grains Pecan Cereal adds a needed crunch. They are easy to mix together and I promise kneading the dough and cutting the scones is not as difficult as you might thing. Just work out a little frustration kneading the dough, shape it into the 8 inch square and then use a butter knife to cut the squares and triangles. These scones are going to be my new go to breakfast for visiting family. We can keep it between us that the scones are easy to make and only sound posh. I am so glad I’m not a scone bystander anymore!
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September is National Whole Grains Month. You can find more whole grains recipes by Post here. The recipe for these scones were modified from Post’s recipe.