Strawberry-Raisin Scone Bake
A delightful strawberry-raisin scone bake with a tender crumb, bursting with fruity sweetness and a hint of buttery richness. Perfect for breakfast or brunch, this comforting dish combines the flavors of fresh jam, dried raisins, and a flaky crust, appealing to both fruit lovers and those craving a comforting baked treat.
Ingredients
Instructions
- Preheat the oven to 425°F.
- Grease an 8-inch round cake pan.
- Combine flour, sugar, baking powder, and salt in a bowl.
- Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.
- Add milk, beaten eggs, and raisins; stir just until the dry ingredients are moistened.
- With floured hands, pat half of the dough into the bottom of the greased pan and press it 1/4 inch up the sides.
- Spread the dough with strawberry jam.
- Top with the remaining dough and spread it evenly.
- Use a sharp knife to score the dough into 8 wedges.
- Brush the top lightly with melted butter and sprinkle with sugar, if desired.
- Bake at 425°F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute the raisins with dried cranberries or chopped nuts for a different flavor. If you prefer a sweeter scone, increase the sugar to 1/4 cup. Feel free to use homemade strawberry jam or an alternative flavor, like raspberry, for variety. This recipe is also great for using up any leftover jam.
Serving Suggestions
Serve warm, drizzled with a little extra strawberry jam or clotted cream for an indulgent treat. These scones pair beautifully with a cup of tea or coffee, making them a perfect addition to brunch. For a delightful dessert, consider serving with a scoop of vanilla ice cream or alongside French Vanilla Pudding.
Storage & Reheating
Store leftover scone bake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual wedges in a preheated oven at 350°F for about 5-10 minutes until warmed through. This will help retain their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Raisin Scone Bake contains roughly 357 calories, with 3g protein, 34g carbohydrates, and 24g fat. It is a good source of calcium (15% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1155mg per serving (50% 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 bake ahead of time?
Yes, you can prepare the dough the night before and store it in the refrigerator. Just assemble and bake it the next day for a fresh, warm treat. Alternatively, you can bake it ahead of time and reheat it in the oven before serving.
What can I use instead of butter?
You can substitute the butter with an equal amount of coconut oil or unsalted margarine for a dairy-free option. If you want a lower-fat version, consider using applesauce, but keep in mind this may alter the texture slightly.
How do I know when the scone bake is done?
The scone bake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to prevent over-browning.
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).