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You asked for the recipe: BonBonerie’s raisin scones


Bonbonerie's scones  Photo taken at Bonbonerie

Bonbonerie’s scones
Photo taken at BonBonerie

Part of what I do for you is seek out recipes you’ve asked for. Sometimes they’re heirloom recipes you want to recreate, sometimes they’re recipes I’ve shared which you’ve misplaced.

Often, like Cincinnati’s BonBonerie’s famous scones, are treats you’ve enjoyed at restaurants.

Sharon Butler, co-owner of this lovely and popular O’Bryonville café, graciously shared both the recipe of their famous scones and the story behind it. Check out their site for the history of the scones.

BonBonerie’s raisin scones

Wouldn’t these be delightful for overnight holiday guests? Here’s the recipe as Sharon gave it to me. These bake up fairly light colored.


4 cups all purpose unbleached or bleached flour

1/2 cup plus 1 tablespoon granulated sugar

1 tablespoon plus 1 teaspoon of baking powder

1/2 teaspoon salt

5 ounces of butter, chilled and cut up (10 tablespoons)

1 cup of whipping cream

2 large eggs

1 tablespoon vanilla extract

2/3 cup white raisins (optional)

2/3 cup dark raisins (optional)


Preheat oven to 350. Line 2 baking sheets with parchment.

Whisk flour, sugar, baking powder and salt in a bowl.

Stir in raisins until coated with flour mixture.

Add cold butter and blend with fork or pastry wire until mixture resembles small pebbles.

Mix cream, eggs and vanilla in separate bowl. Make a well in center of flour mixture and pour in cream mixture. Mix gently until the two mixtures are incorporated together.

Roll out dough on lightly floured surface to 1-3/4-inch thickness. Using 2-inch round cookie cutter cut out scones. Gather scraps; reroll and cut out additional scones. This can be done once. Don’t manipulate dough too much or scones will be tough. Place scones on prepared baking sheets, spacing an inch or so apart. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly.

Tip from Rita’s kitchen:

Check out Maryanne’s tip below – she brushes the scones before cutting out with a mixture of whipping cream and sugar. Makes a pretty glaze.

Maryanne Staubach’s scones.

Maryanne was a colleague and here’s what she says about this recipe: “I used this in my tearoom.  Most of our guests thought these were the best scones they had ever tasted.  We altered the flavors by adding ingredients such as grated orange peel and raisins, chocolate chips, grated lemon peel and currants. As for the “scone bits” these were reserved for the staff to enjoy.”  Maryanne also said it’s important that the cream and sugar is spread onto the scones before you cut them, for proper rise.


4 cups all-purpose flour

4 tablespoons granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup unsalted cold butter

1 cup buttermilk

2 eggs

2 tablespoons heavy cream

2 tablespoons granulated sugar


Preheat the oven to 400 F. Lightly grease a large baking sheet (or use Silpat liner or parchment paper). Combine flour, sugar, baking powder, salt, and soda. With a pastry blender (or mixer), cut in butter, mixing it until the mixture resembles coarse crumbs. (Mix in currants or raisins or other fruit if desired.)

Whisk buttermilk and egg together, and then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.

Roll out dough with a floured rolling pin to about 1 inch thickness. Brush the rolled out dough lightly with cream and sprinkle with sugar. Using a 2-inch cookie cutter cut out scones and place on the baking sheet. (Dispose of scraps or pull together to make “scone bits”.)

Bake 15 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves.

Makes 14 scones.






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