Raisin Scones
Scones are a special treat for brunch or snacks. This family fave, from a stained and faded recipe card, has a hint of nutmeg and the richness of raisins that hit the spot. Eat them plain, slathered with butter or nibble some cheese on the side. Scones can be frozen before or after baking.
More pleasing breakfast and brunch options.
Time: 15 minutes to make, 22 minutes to bake
Makes: 16 scones
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 - 3/8 teaspoon ground nutmeg (according to your taste)
1/2 teaspoon salt
8 tablespoons cold, unsalted butter, cut up
1 cup raisins
2 tablespoons sugar
1 egg yolk
3/4 cups buttermilk or plain yogurt
White of a large egg
Additional sugar for sprinkling
Method
Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda, nutmeg and salt.
Cut the butter into fine granules. Add to the flour mixture. Toss until combined.
Add the raisins and sugar. Toss to distribute evenly. Whisk the egg yolk in the buttermilk or yogurt. pour the liquid over the flour mixture and stir until it forms a soft dough.
Turn the dough out onto a floured surface.Knead 10-12 times. Cut the dough in half. Knead each half briefly into a ball.
Pat each half into a 6 inch circle. Place on an ungreased cookie sheet. Using a serrated knife, cut the circle into 8 wedges. Don't separate the wedges - they should touch.
In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with the egg white and sprinkle the top lightly with sugar.
Bake at 375 degrees for 20-25 minutes, until the scones are medium brown. Cool the cookie sheet on a wire rack for 5 minutes. Then pull the wedges apart and cover loosely with a dish towel.
Note: The egg white and sugar can be added before freezing unbaked scones. Thaw completely before baking.
Scones are a special treat for brunch or snacks. This family fave, from a stained and faded recipe card, has a hint of nutmeg and the richness of raisins that hit the spot. Eat them plain, slathered with butter or nibble some cheese on the side. Scones can be frozen before or after baking.
More pleasing breakfast and brunch options.
Time: 15 minutes to make, 22 minutes to bake
Makes: 16 scones
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 - 3/8 teaspoon ground nutmeg (according to your taste)
1/2 teaspoon salt
8 tablespoons cold, unsalted butter, cut up
1 cup raisins
2 tablespoons sugar
1 egg yolk
3/4 cups buttermilk or plain yogurt
White of a large egg
Additional sugar for sprinkling
Method
Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda, nutmeg and salt.
Cut the butter into fine granules. Add to the flour mixture. Toss until combined.
Add the raisins and sugar. Toss to distribute evenly. Whisk the egg yolk in the buttermilk or yogurt. pour the liquid over the flour mixture and stir until it forms a soft dough.
Turn the dough out onto a floured surface.Knead 10-12 times. Cut the dough in half. Knead each half briefly into a ball.
Pat each half into a 6 inch circle. Place on an ungreased cookie sheet. Using a serrated knife, cut the circle into 8 wedges. Don't separate the wedges - they should touch.
In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with the egg white and sprinkle the top lightly with sugar.
Bake at 375 degrees for 20-25 minutes, until the scones are medium brown. Cool the cookie sheet on a wire rack for 5 minutes. Then pull the wedges apart and cover loosely with a dish towel.
Note: The egg white and sugar can be added before freezing unbaked scones. Thaw completely before baking.