Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Lemon-Raisin Scones 3.0 (96) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 10 mins Total Time: 35 mins Yield: 8 Ingredients 2 cups cold Homemade Baking Mix ¼ cup granulated sugar ⅔ cup coarsely chopped raisins ½ teaspoon finely grated lemon zest ½ cup heavy cream, plus more for brushing 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling Directions Preheat oven to 375 degrees. In a bowl, whisk together baking mix, granulated sugar, raisins, and zest. In another bowl, whisk together cream and egg; stir into baking-mix mixture until a dough forms. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Cut into 8 wedges, and pull them 2 inches apart. Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack. Rate it Print