Scone Bread
A flaky, sweet scone bread filled with raisins and topped with sugar and butter, perfect for breakfast or tea-time indulgence with a hint of jam and rich flavors.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Grease an 8-inch round pan.
- Combine the all-purpose flour, sugar, baking powder, and salt in a bowl.
- Cut in the butter with a fork until the mixture resembles coarse crumbs.
- Add the milk, beaten eggs, and raisins to the mixture.
- Stir until the dry ingredients are moistened.
- Pat half of the dough with floured hands into the greased pan and spread jam of your choice over it.
- Top with the remaining dough evenly over the jam.
- Score the dough into 8 wedges and brush the top with melted butter and sprinkle with sugar.
- Bake for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have raisins, dried cranberries or chopped dried apricots make excellent substitutes. Ensure your butter is cold when cutting it into the dry mixture for the best texture. If you prefer a more savory scone, you can add herbs or cheese to the dough.
Serving Suggestions
Serve the scone bread warm with a dollop of butter or your favorite jam. It pairs beautifully with Old Recipe Tomato Soup for a comforting meal. For breakfast, enjoy it alongside fresh fruit or yogurt. A hot cup of tea or coffee complements this dish perfectly, enhancing its delightful flavors.
Storage & Reheating
Store leftover scone bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster oven or microwave until just heated through, maintaining its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scone Bread contains roughly 242 calories, with 3g protein, 25g carbohydrates, and 14g fat. It is a good source of calcium (16% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1164mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this scone bread ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together. You can also bake it ahead of time and store it, reheating slices as needed.
What can I use instead of milk in this recipe?
You can substitute milk with almond milk, soy milk, or any other non-dairy milk for a lactose-free option. Yogurt or buttermilk can also work well, adding a slight tanginess to the flavor.
Is it possible to freeze the scone bread?
Absolutely! Once fully baked and cooled, wrap the scone bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To serve, thaw in the refrigerator overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).