Savoy Raisin Scones

Savoy Raisin Scones

2 C. flour

4 t. baking powder

5 T. each: sugar, unsalted butter

1/8 t. salt

2/3 C. milk

1/2 C. golden raisins

1 egg, lightly beaten

Sift the flour and baking powder together into the container of a food processor with the metal blade in place; add sugar and butter. Pulse until mixture resembles fine crumbs, about 30 pulses. Place the flour mixture in a medium bowl. Make a well in the center; add the milk and raisins. Gently stir, being careful not to overmix.

Place dough on lightly floured surface; knead lightly 2 or 3 times. Roll dough to 3 /8-inch thickness. Cut out scones with a 2 1/2-inch round cookie cutter. Leftover dough scraps can be re-rolled for cutting. Place rounds on a greased baking sheet; brush egg on tops with pastry brush. Let stand 15 minutes. Heat oven to 400 degrees. Bake scones until lightly browned, 15 minutes. Serve warm.

Makes 12 Scones


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