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February 22, 2009

Raisin Scones

your scent is intoxicating!

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.

butter cubes

raisins!

puncha puncha

topping with sugars

leftovers

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.

how casey eats his

Add some butter and honey on top! That’s how we roll!

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  • jen

    I’ve been looking for a scone recipe to finally use the dried bing cherries I got this past autumn. mmmm you think they’d be good with chocolate covered cherries? I think I have 10 minutes to spare. :)

    • Tracy

      jen- it’s worth a try! I would worry that the chocolate would get all melty and mushy! they may not look prettie! but they would taste pretty!

  • Karen

    Those scones are calling out to this fellow carb addict! Let’s see, does today end in y?

  • Amanda

    honey drizzled on top is the best way to savor biscuits or scones. Although I love some greek yogurt on top too!

  • jenifer

    i am totally making these. maybe even tonight, the minute i get home :)

  • Lindsay

    I love the slanted sunshine!

  • Tracy

    Thank you Lindsay! Morning light is best in my kitchen! That’s why I bake soo many things at that time šŸ˜‰

    Jenifer- do it! take a pic! i wanna see!

    amanda- you got that straight! greek yogurt would be fab with it!

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