Gold Room Scones
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ⅔ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
milk, whole
|
|
| ¾ | cup |
raisins, seedless
|
|
| ⅓ | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 23 | ml |
baking powder
|
*
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk, whole
|
|
| 177 | ml |
raisins, seedless
|
|
| 79 | ml |
honey
|
|
Directions
Preheat the oven to 425℉ (220℃).
Combine the flour, sugar, baking powder, and salt in a large bowl.
Mix well. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal.
Add the eggs, milk and raisings. Stir quickly with a fork until the dough leaves the sides of the bowl and forms a ball.
Spoon onto an ungreased cookie sheet to form the desired number of scones.
Leave at least 1 inch between the scones.
Bake until golden (about 12 to 15 minutes).
Remove to a wire rack, and brush immediately with honey.
Serve at once with butter, jam and whipped cream.
