Raisin Scones Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), cut in to chunks | |
| Raisins | 1 Cup (16 tbs) | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| 1 egg white, lightly beaten, for glaze | ||
| Sugar, for glaze | ||
Directions
In large bowl, combine flour, 2 tablespoons sugar, the baking powder, soda, salt and nutmeg.
Cut in butter until mixture resembles coarse meal.
Mix in raisins, then mix in buttermilk with fork.
Gather dough into ball and knead on lightly floured board about 2 minutes.
Roll or pat dough out 3/4 inch thick.
With sharp knife, cut into 3-inch triangles.
Space apart on greased baking sheets.
Brush tops with egg white; sprinkle with sugar.
Bake in preheated 425 °F oven for about 15 minutes or until nicely browned.
Cut in butter until mixture resembles coarse meal.
Mix in raisins, then mix in buttermilk with fork.
Gather dough into ball and knead on lightly floured board about 2 minutes.
Roll or pat dough out 3/4 inch thick.
With sharp knife, cut into 3-inch triangles.
Space apart on greased baking sheets.
Brush tops with egg white; sprinkle with sugar.
Bake in preheated 425 °F oven for about 15 minutes or until nicely browned.
Chef
