RAISIN SCONES
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, chilled and cut up
1 c. raisins
2 tbsp. granulated sugar
Yolk of 1 lg. egg
3/4 c. buttermilk or plain yogurt
1 large egg white
more sugar for sprinkling
Heat oven to 375 degrees. Put flour, baking powder, baking soda, nutmeg
and salt into a large bowl; stir to mix well. Add butter and cut in with a
pastry blender or rub in with your fingers, until the mixture looks like fine
granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a fork to
blend. Pour over the flour mixture and stir with a fork until a soft dough
forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads.
Cut dough in half.
Knead each half half briefly into a ball; turn smooth side up and pat
into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.
In a small bowl, beat the egg white with a fork until just broken up.
Brush the top of each scone with egg white and sprinkle lightly with sugar.
With a pancake turner, carefully transfer the two cut circles into an
ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in
each are touching. (This will keep the raisins from burning.)
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5
minutes pull the wedges apart and cover loosely with a dish towel.
Note: Egg white and sugar can be added before freezing the unbaked scones.
COARSE WHOLE WHEAT RAISIN SCONES:
Replace 1 cup all purpose flour with 1 cup whole wheat flour, and add 1/2
cup bran meal to the flour mixture. Omit nutmeg.
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