Stephanie's raisin scones
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Stephanie's raisin scones
  Scones    Raisins  
Last updated 6/12/2012 1:24:54 AM. Recipe ID 58635. Report a problem with this recipe.
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      Title: Stephanie's raisin scones
 Categories: Breads
      Yield: 6 Wedges
      2 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground nutmeg
      8 tb (1 stick) cold unsalted
           -butter, cut up
      1 c  Raisins
      2 tb Sugar
      1    Yolk of a large egg
    3/4 c  Buttermilk or plain yogurt
      1    White of a large egg
           Additional sugar for
  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
  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.

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Recipe ID 58635 (Apr 03, 2005)

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