Stephanie's Raisin Scones

* Exported from MasterCook II *

Stephanie's Raisin Scones

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Ground nutmeg
8 tablespoons (1 stick) cold unsalted -- butter, cut up
1 cup Raisins
2 tablespoons Sugar
1 Yolk of a large egg
3/4 cup Buttermilk or plain yogurt
1 White of a large egg
Additional sugar for -- sprinkling

1. Heat oven to 375F. 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.

2. 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.

3. Turn out dough onto a lightly floured surface and give 10-12 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.

4. 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. 5. Bake 18-22
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 1/2 cup miller's bran to the
flour mixture.
Omit nutmeg.

Source:Stephanie Needham, former member of Cyberealm BBS Originally posted
9/19/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown
NY 315-786-1120

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