A small warning…these scones are highly addictive and extremely easy to make. After the batch came out of the oven, I thought “OH CRAP. THIS IS TOO EASY! I was immediately panic stricken…thinking that I might be making these in my sleep and eating all of them before I woke up.
hmmm…so that’s why I was dreaming about scones….
In about 30 minutes I had 10 hot scones sitting in my kitchen cooling. Not a great idea for this carb addict! So utterly good and tempting! I’ll save these for a special occasion….like only on days that end in Y.
Super simple. Very VERY very tasty. Buttery…yummy… like a biscuit procreating with a scone. I suppose it would be more scone-like if there was a little more sugar. You decide!
Raisin Scones
(recipe Everyday Food-except with Raisins instead of Currants)
Ingredients:
-2 cups All Purpose Flour, spooned & leveled
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-3 tablespoons sugar
-1/2 cup (1 stick) cold, unsatled butter, cut into small pieces
-3/4 cup raisins
-1/2 cup low-fat buttermilk
-1 large egg, lightly beaten
-1 tablespoon milk
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl stir together flour, baking powder, baking soda, salt and 2 tablespoons sugar.
2. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal. Stir in raisins. Make a well in center; add buttermilk and egg, and stir just until combined. (do not overmix)
3. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8 inch disk. With a floured 2 1/4 inch round biscuit cutter, cut out rounds. Reroll and cut scraps once.
4. Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk, sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack.
Add some butter and honey on top! That’s how we roll!
