Stephanie's Raisin Scones
Yield
servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 8 | tablespoons |
butter
cold unsalted, cut up |
|
| 1 | cup |
raisins, seedless
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | large |
egg yolks
|
|
| ¾ | cup |
buttermilk
or yogurt, plain |
|
| 1 | large |
egg whites
|
|
| 1 | x |
sugar
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.2E+2 | ml |
butter
cold unsalted, cut up |
|
| 237 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 177 | ml |
buttermilk
or yogurt, plain |
|
| 1 | large |
egg whites
|
|
| 1 | x |
sugar
for sprinkling |
*
|
Directions
Heat oven to 375℉ (190℃). Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning.
Bake 18 to 22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel.
Note: Egg white and sugar can be added before freezing the unbaked scones.
VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add ½ cup miller's bran to the flour mixture.
Omit nutmeg.
