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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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