Continuing the raisin fun from last week’s cookies, I present you with these scones. New bakers don’t panic, scones are not that difficult to make, no matter what the baking competitions tell you. All you need to do is remain calm, and use a pastry blender. That is critical. You cannot make these using an electric mixer – unless you like disappointing baked goods.
2 1/2 cups flour
2 TBSP sugar
4 tsp baking powder
1/4 tsp salt
1/3 cup butter, cut into small pieces
2 eggs, beaten
3/4 cup whipping cream
1/2 cup raisins
Extra milk and sugar for topping
Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder and salt.
Add in butter and use pastry blender until mixture is coarse crumbles.
Make a well in flour and set aside.
In medium bowl, mix together eggs, whipping cream, and raisins.
Add raisin mix to well in flour bowl and stir with fork until just moistened.
Turn dough onto floured surface and knead until nearly smooth.
Gently form dough into 8-inch round, then cut into 8 equal wedges.
Place scones 2 inches apart on baking sheet. Brush tops with milk and sprinkle sugar generously over the top.
Bake for 12-15 minutes, or until golden brown. Serve warm.
Superhero Tip: Add slivered pecans to the top of each raw scone, pushing in gently to adhere – then brush with milk and dust with sugar.
Second Superhero Tip: Add in 1/2 cup chocolate chips for a dessert scone.
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