Golden Raisin Shortcakes

9 shortcakes
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Tender homemade biscuits with orange zest and golden raisins that I served with a strawberry jam and fresh whipped cream.

Recipe adapted from Bon Appetit January 2013.


1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, chilled and cubed
3/4 cup buttermilk
3/4 cup golden raisins
1 orange, zest only
Buttermilk, for brushing
Raw sugar, for topping
Strawberry jam
1 cup heavy cream, whipped


1) Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine first six dry ingredients well.

2) Cube cold butter and use fingers to cut butter into the dry ingredients until it resembles a coarse meal.

3) Add buttermilk and stir until everything is just combined. The dough should be in pieces.

4) Stir in raisins and orange zest.

5) Transfer dough to a lightly floured surface and knead it a few times. Then roll it out into about a 6×9 rectangle.

6) Cut cakes into 9 even pieces.

7) Transfer cakes to a baking sheet lined with parchment paper. Brush each one with buttermilk and sprinkle with raw sugar.

8) Bake for 14-15 minutes at 425 degrees Fahrenheit. When cooked, remove and let cool slightly before serving.

9) Meanwhile, whisk cold cream in a large bowl until it holds peaks. Optionally, flavor the cream with a pinch of sugar and some vanilla.

10) Serve cakes split open with cream and jam.