Basic Raisin Scone Recipe

By: The California Culinary Academy

Makes 18 - 24
The addition of large eggs makes these scones rich and cakelike.
This dough can be dressed up or down with extras, depending upon
what you are serving them for. For a savory scone, omit the raisins
and add in 1/4 cup of chopped basil, dill or even caraway seeds.

3 1/2 cups all-purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cup unsalted butter, cold
1/2 cup buttermilk, cold
2 large eggs
1-1/4 cups raisins, currants or dried cranberries (can be mixed)

Preheat oven to 375 degrees F. In a large bowl combine flour,
cream of tartar, baking soda, salt, and sugar.
Cut in butter until mixture resembles fine crumbs.
Mix together buttermilk and eggs. Add to dry ingredients,
mixing to form a soft dough. Stir in raisins.
Knead dough on a floured surface several times.
Pat out dough 1 inch thick. Cut into desired shapes and
place on ungreased baking sheets.
Bake until golden brown (15 to 20 minutes).
Makes 18 to 24.
Place scones 1-1/2 to 2 inches apart on baking sheets.
Bake in a preheated 375 degrees F oven until golden brown
(20 to 25 minutes).

Notes: You can make scones in any size or shape you wish -- circles,
squares, triangles, hearts, crescents, stars. They're delicious as
"sandwiches" filled with thinly sliced ham.

Per serving: 191 Calories; 8g Fat (35% calories from fat); 3g Protein;
28g Carbohydrate; 37mg Cholesterol; 262mg Sodium; 2 grams fiber

baking911.com
From ann in fla

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