Easter Scones
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easter Scones

Easter Scones

Serves 4 | with Crispy Bacon

These Easter scones are filled juicy raisins and warming spices and are lightly sweetened with a touch of brown sugar. A side of crispy bacon completes this spectacular holiday brunch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time15 minutes


serving amount

3 cup

All-Purpose Flour

(Contains Wheat)

3 tsp

Baking Powder

56 g

Sultana Raisins

1 tsp

Ground Cinnamon

1 tsp

Pumpkin Pie Spice Mix

(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)

½ cup

Brown Sugar

1 unit(s)


(Contains Egg)

237 mL


(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

200 g

Bacon Strips

¼ cup

Icing Sugar

Not included in your delivery

¾ tsp


8 tbsp


(Contains Milk)


Nutrition Values

Calories1070 kcal
Fat71 g
Saturated Fat37 g
Carbohydrate93 g
Sugar44 g
Dietary Fiber2 g
Protein15 g
Cholesterol205 mg
Sodium1210 mg
Trans Fat2 g
Potassium350 mg
Calcium125 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Box Grater
Medium Bowl
Small Bowl
Measuring Spoons
Measuring Cups


Start scone batter

Before starting, preheat the oven to 425ºF. Place one stick (8 tbsp) butter in the freezer. Gather all required tools. Prepare a parchment-lined baking sheet.Add 1 cup warm water to small bowl, then add raisins. Set aside.Whisk together 2 cups flour, cinnamon, 1/4 tsp Pumpkin Pie Spice, 2 1/2 tsp baking powder, 3/4 tsp salt and 4 tbsp brown sugar together in a large bowl until combined.Whisk 1/3 cup cream, egg and sour cream together in a medium bowl until combined. Remove butter from the freezer, then use the largest side of a box grater to grate butter.

Finish scone batter and bake

Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.Add milk mixture to flour mixture and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more cream, 1 tbsp at a time, to help dough come together, if desired.) Stir in raisins.Transfer dough to a lightly-floured work surface, then shape dough into a rough 8-inch circle. (NOTE: Dough will be sticky. Use floured hands to help shape the dough.)

Bake scones and bacon

Using a sharp knife, cut into 8 wedges. Brush some of the remaining cream over top of scones, then sprinkle 1/2 tsp of the remaining brown sugar over each scone.Transfer scones to the prepared baking sheet.Bake scones in the middle of the oven until golden-brown, 15-18 min.Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.\*\*

Make glaze and serve

Transfer baking sheet of scones to a wire rack to cool.Meanwhile, combine icing sugar, 1/8 tsp Pumpkin Pie Spice and 11/2 tbsp remaining cream in another small bowl.Drizzle scones with spiced glaze.Divide scones and bacon between plates.