My friend is going to have a special birthday soon and really loves
raisin scones. I know her favorite are the jumbo raisin scones from
Starbucks. Does anyone know where I can get jumbo raisins and a
recipe so that I can try and make them.

(Lesley Gault) writes:

>From: (Lesley Gault)
>Newsgroups: rec.food.baking
>Subject: Scones
>Date: 17 Feb 2004 02:19:10 -0800
>
>My friend is going to have a special birthday soon and really loves
>raisin scones. I know her favorite are the jumbo raisin scones from
>Starbucks. Does anyone know where I can get jumbo raisins and a
>recipe so that I can try and make them.

I'll leave it to others to post the traditional scone recipes, but
I'm very fond of this one which has the advantage of being lower in
fats and calories:

Blue Ribbon Yogurt Scones
---------------------------

2 1/2 cups flour
1/3 cup sugar
3 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

1 egg
1 cup plain or vanilla nonfat yogurt
1/4 cup vegetable oil
1 tsp vanilla
1 cup chopped figs, chopped apricots, or raisins

Heat oven to 400 deg F.

In a large bowl, combine flour, sugar, cornstarch, baking powder,
salt and nutmeg. Mix dry ingredients well.

In another bowl, beat egg. Combine yogurt, oil, vanilla and egg.
Blend well.

Add liquid ingredients to dry ingredients and stir until flour
mixture is moistened. Stir in fruit.

With floured hands, working on a floured surface, shape dough into
an 8-inch flat round cut into eight wedges, or into eight 3-inch
rounds.

Place on a lightly greased cookie sheet. Bake at 400 deg F for
15 to 20 minutes.

Serve warm.


source: Variation on recipe from Sun-Diamond Growers of California



You should be able to find jumbo raisins at most larger supermarkets, but
if you cannot, here are a couple of source from which you can order them:

http://www.sunempirefoods.com/custom...5&cat=7&page=2

http://www.ebfarm.com/about/about-jumboraisins.html


Have fun!

Cheers,
The Old Bear

You said,,,,,,,,,,,,,,,,,,,of course this is not the same as a traditional
butter-laden English breakfast scone. ,,,,,,,,,,,,,,,,,,,
Excuse me, English recipes for scones should NOT be butter/fat laden,
they become butter laden when you eat them with strawberry jam and cream.
;-))
There are so many variations on scones, I make tiny ones with black olives,
and cheese etc, still better with that extra butter on the top.



"The Old Bear" > wrote in message
news
> (m e cheshier) writes:
>
>>From: (m e cheshier)
>>Newsgroups: rec.food.baking
>>Subject: scones
>>Date: 11 Oct 2004 18:08:45 -0700
>>
>>Hi... Years ago I learned how to make scones from and english for
>>making the best scones anyone has ever had. It would be hard to get a
>>fat free scone, the secret to making a good scone is in the mixing..
>>you use cold butter and stir gently into the flour and don't mix for
>>to long.. what makes a scone flaky is the small chunks of butter that
>>did not get overly stirred in.Using a fat free milk instead of
>>cream/half and half should not make to much of a difference except for
>>the richness in flavor.
>
> If the objective is to reduce fat, here is a recipe which I really
> like and have posted here in the past.
>
> Blue Ribbon Yogurt Scones
> ---------------------------
>
> 2 1/2 cups flour
> 1/3 cup sugar
> 3 Tbsp cornstarch
> 1 Tbsp baking powder
> 1/2 tsp salt
> 1/2 tsp nutmeg
>
> 1 egg
> 1 cup plain or vanilla nonfat yogurt
> 1/4 cup vegetable oil
> 1 tsp vanilla
> 1 cup chopped figs, chopped apricots, or raisins
>
> Heat oven to 400 deg F.
>
> In a large bowl, combine flour, sugar, cornstarch, baking
> powder, salt and nutmeg. Mix dry ingredients well.
>
> In another bowl, beat egg. Combine yogurt, oil, vanilla
> and egg. Blend well.
>
> Add liquid ingredients to dry ingredients and stir until
> flour mixture is moistened. Stir in fruit.
>
> With floured hands, working on a floured surface, shape
> dough into an 8-inch flat round cut into eight wedges, or
> into eight 3-inch rounds.
>
> Place on a lightly greased cookie sheet. Bake at 400 deg F
> for 15 to 20 minutes. Serve warm.
>
> source: Variation on recipe from
> Sun-Diamond Growers of California
>
>
> I've made this recipe at different times with many different dried
> fruits including "Craisins" sweetened dried cranberries.
>
> Of course, this is not the same as a traditional butter-laden
> English breakfast scone. However, it's easy to make and is very
> good to eat.
>
>
> Cheers,
> The Old Bear
>
> - ------------------------------------------------------------------------
> -
> ... and with a resounding splash, Noah sent forth from the ark a Dov ...
> ©
> - ------------------------------------------------------------------------
> -
>

I tried this and it was great. Going to make another batch today.

You said,,,,,,,,,,,,,,,,,,,of course this is not the same as a traditional
butter-laden English breakfast scone. ,,,,,,,,,,,,,,,,,,,
Excuse me, English recipes for scones should NOT be butter/fat laden,
they become butter laden when you eat them with strawberry jam and cream.
;-))
There are so many variations on scones, I make tiny ones with black olives,
and cheese etc, still better with that extra butter on the top.



"The Old Bear" > wrote in message
news
> (m e cheshier) writes:
>
>>From: (m e cheshier)
>>Newsgroups: rec.food.baking
>>Subject: scones
>>Date: 11 Oct 2004 18:08:45 -0700
>>
>>Hi... Years ago I learned how to make scones from and english for
>>making the best scones anyone has ever had. It would be hard to get a
>>fat free scone, the secret to making a good scone is in the mixing..
>>you use cold butter and stir gently into the flour and don't mix for
>>to long.. what makes a scone flaky is the small chunks of butter that
>>did not get overly stirred in.Using a fat free milk instead of
>>cream/half and half should not make to much of a difference except for
>>the richness in flavor.
>
> If the objective is to reduce fat, here is a recipe which I really
> like and have posted here in the past.
>
> Blue Ribbon Yogurt Scones
> ---------------------------
>
> 2 1/2 cups flour
> 1/3 cup sugar
> 3 Tbsp cornstarch
> 1 Tbsp baking powder
> 1/2 tsp salt
> 1/2 tsp nutmeg
>
> 1 egg
> 1 cup plain or vanilla nonfat yogurt
> 1/4 cup vegetable oil
> 1 tsp vanilla
> 1 cup chopped figs, chopped apricots, or raisins
>
> Heat oven to 400 deg F.
>
> In a large bowl, combine flour, sugar, cornstarch, baking
> powder, salt and nutmeg. Mix dry ingredients well.
>
> In another bowl, beat egg. Combine yogurt, oil, vanilla
> and egg. Blend well.
>
> Add liquid ingredients to dry ingredients and stir until
> flour mixture is moistened. Stir in fruit.
>
> With floured hands, working on a floured surface, shape
> dough into an 8-inch flat round cut into eight wedges, or
> into eight 3-inch rounds.
>
> Place on a lightly greased cookie sheet. Bake at 400 deg F
> for 15 to 20 minutes. Serve warm.
>
> source: Variation on recipe from
> Sun-Diamond Growers of California
>
>
> I've made this recipe at different times with many different dried
> fruits including "Craisins" sweetened dried cranberries.
>
> Of course, this is not the same as a traditional butter-laden
> English breakfast scone. However, it's easy to make and is very
> good to eat.
>
>
> Cheers,
> The Old Bear
>
> - ------------------------------------------------------------------------
> -
> ... and with a resounding splash, Noah sent forth from the ark a Dov ...
> ©
> - ------------------------------------------------------------------------
> -
>