Vanilla-Raisin Scones

A raisin scone made with Elmhurst™ Milked Hazelnuts, vanilla, and raisins.

Prep time: about 1 hour
Yield: 12 Servings
Serving size: 1 scone


1 cup       Elmhurst™ Milked Hazelnuts
2 ½ cup   Flour, All-Purpose
½ cup      Butter
½ tsp.      Salt
¼ cup       Sugar
1 tbsp.     Baking Powder
½ tsp.       Vanilla Extract
½ cup       Raisins


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Add flour, butter, salt, sugar, and baking powder to a food mixer and begin mixing.
  3. While the mixer is running, add Elmhurst™ Milked Hazelnuts, vanilla, and raisins.
  4. Once everything is combined, turn off the food mixer and remove the dough.
  5. Prepare your work surface with a light dusting of flour.
  6. Gently roll out dough to ½ inch thickness.
  7. Cut evenly into approximately 2-inch squares.
  8. Cut squares again in half, diagonally.
  9. Place the wedges on a parchment-lined baking sheet and bake for about 12 minutes or until medium brown on top.
  10. Serve scones warm or room temperature.

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