Thursday, January 31, 2013

Hilppa's scones

What a delightful surprise for a Thursday!

I was on FaceBook earlier, posting about my bread baking trials, and a friend from Finland posted a scone recipe for me to try.

I've had a few scones in my day, and while I do enjoy them, they have never been a favorite of mine.  Either too heavy, or too dry.

I decided to try my friend's recipe, and I'm so glad I did.  With her permission, I have posted the recipe here, and I can't recommend this one, enough.  Thank you, Hilppa!!  A new favorite around here.  I suspect it will make a regular appearance at the breakfast table.  These are truly special.


250 grams flour
2 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
75 grams butter, cubed
2 tablespoons raisins


Heat oven to 425 degrees.

In a medium bowl, combine flour, sugar, baking powder and salt, and stir to distribute.  Add the butter cubes, and cut in with a pastry blender until small crumbs form.

Add the raisins, and stir to distribute.

Add buttermilk, a little at a time, and stir.  Keep up with your additions until a firm, but soft dough forms.  The dough should hold it's shape in the bowl.

Turn out the dough onto a lightly floured work surface.  Roll into a long, narrow rectangle, about 1" thick.  Working across the length, cut into triangles, transfer to a parchment lined baking sheet, and bake until very lightly golden on the outside - do not over bake.  Remove from baking sheet and serve warm with butter, jam and a dollop of whipped cream.

These are delightfully light, without being dry.  A real winner!

Related posts:  Hilppa's scones with a flavor twist! and Scones...again!

If you don't have a metric scale, you can find conversion information here.


  1. Excellent with raspberry jam. Of course from home grown organic raspberries ;-)
    Brenda Newlove