Raisin Scones

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!