You’ll Love My Chocolate-Chip Raisin Scones

 plate of my chocolate-chip raisin scones
My Chocolate-Chip Raisin Scones are sweets, but not overly heavy with as much sugar as cakes, pies, cookies, which is another reason to love them.


Though I do try to eat a healthy diet through the week, my doctor said it doesn’t hurt to eat whatever you’re craving on the weekends without doing yourself harm.  Therefore, I always save my baking of delicious treats such as my Chocolate-Chip Raisin Scones to savor at that time.

My Chocolate-Chip Raisin Scones are fairly simple to put together and offer a slightly different taste from the way the chocolate accents the raisins in this dough without overloading the batter with chips or raisins.  I found adding a bit of nutmeg further coaxes even more flavor to maximize their yummy taste.

You and your family will probably gobble these up before they have a chance to get stale.  If not, reheat them in the microwave for about 30 seconds to one minute (depending on how many you have left to freshen up), this trick will return their moistness.

The next time that you’re in the mood for something sweet, I hope that you’ll be tempted to whip up a batch of these scones.  Honestly, I think that you will love them!

You also might like to try a few of my other delicious recipes for scones such as my Cheddar-Rosemary Scones, Orange Scones, Blueberry Scones, Oatmeal Scones, Favorite Scones, and my Coconut Scones.

small plate of Chocolate-Chip Raisin Scones
My Chocolate-Chip Raisin Scones is a simple recipe to make as well as a delicious one!


My Chocolate-Chip Raisin Scones

2 cups unsifted flour
1/4 cup sugar
2 teaspoons of baking powder, leveled
1/4 teaspoon of salt
1/4 cup of semi-sweet chocolate chips
1/4 cup of raisins
1/3 cup of corn oil
2 large eggs
1/3 cup of milk
1/4 teaspoon of ground nutmeg

Mix your dry ingredients together than add the oil, eggs and milk.  Stir together with a large spoon until those ingredients are well combined.

Add the chips and raisins to the dough last before forming into a round circle and cutting into wedges.  You don’t have to do it that way.  You can do a square and cut into pieces.   You can get about eight large ones, depending on how you divide the dough. Then again, you can just grab some and shape.

If the dough is sticky, you just need to pat your hands with some flour or lube up with a bit of oil first before handling.

Place on a greased pan about 11-1/2″ x 8-1/2″ size and bake at a 350-degree oven for about 15-17 minutes, depending on how your oven is regulated.  Test with a toothpick, slender knife or a cake tester to see if anything sticks.



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