This is one of our very favorite scone recipes that I like to make with my family for the afternoon tea. Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and cream. Here’s shown with cranberry jam and whipped cream. photos by coco zordan
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Wonderful Raisin Scones
cakeThe Recipe
Servings
8-10 scones
Prep time
10 min.
Cooking time
12 min.
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Ingredients
unbleached all-purpose flour 2 cups
butter (cut into small pieces) 2 tbs.
milk 1 cup
sugar 1 tbs.
baking powder 1 tsp.
vanilla extract 1 tsp.
lemon juice 1 tbs.
raisin 1/3 cup
Directions
I make mine (surprise!) in the food processor, processing the dough very little, so that they stay delicate. You can make these in a bowl if you prefer to mix the butter by hand. Some people like doing this, but I’m simply too lazy.
Heat oven at 475 degrees, place raisin in water to soften, put flour, sugar and b. powder in a food processor and pulse to combine.
add cold butter cut in small pieces and pulse on and off for a few times till the mixture resembles cornmeal. Open the bowl and rub the bigger pieces of butter between your fingers. Leave the small ones.
add milk, vanilla, lemon juice pulse again for a few seconds to form a slightly sticky dough, it should still stick a little to your hands. If too sticky add a little flour.
with a paper towel dry up raisin and slightly cover with flour, add raisin to dough
knead once or twice, by folding the dough a couple of times, then press it into a 3/4-inch-thick circle (you can use a rolling pin to make it even)
cut into 2-inch rounds with a biscuit cutter or glass. Brush the scones with a bit of milk and bake about 10/12 minutes
Serve warm, with the best jam you can find, some crème fraîche or whipped cream. Here’s served with cranberry jam , some slightly-sweet whipped cream … and a very british Ceylon tea.
