Golden Raisin Scones

These were a special request from someone at work. I've never made scones before so I browsed a few recipes on food network & Martha Stewart before stumbling upon this recipe. Of course, I substituted blueberries for raisins. I also mixed-in golden raises with the regular kind as well. Martha says that the most important thing to remember when making scones is that too much kneading and stirring could make it dry, something to be conscience of when making these.

Try it out!

Ingredients:

2 cups all-purpose flour

3 tablespoons sugar, plus more for sprinkling on top

1 tablespoon baking powder

3/4 tablespoon salt

6 tablespoons unsalted butter, cut into small pieces

1 & 1/2 cups of mixed sun-maid raising & golden raisins

1/3 cup heavy cream

2 large eggs, lightly beaten

Recipe:

Preheat oven to 400 degrees. Place a rack in the direct center of the oven for best baking quality. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or a knife, cut in butter until the largest pieces are the tiny. Stir in raisins.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir LIGHTLY with fork until dough just comes together. Turn out onto a lightly floured surface, and knead a FEW times to mix well.

Pat dough into a 6-inch square about 1 & 1/4 inches thick.

*Here's an added tip. If you have an ice-cream scoop (large tablespoon will do as well) just scoop up some of the mixture and place on your cookie sheet. Sprinkle each top with a pinch or two of sugar. Bake until golden brown, 20 to 26 minutes.

Enjoy!

Love,

us.