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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 tablespoons plus 1/2 teaspoon sugar, divided |
1 teaspoon baking powder |
2/3 teaspoon baking soda |
1/4 cup cold butter |
1/3 cup buttermilk |
3 tablespoons raisins or dried currants |
1/4 teaspoon grated lemon or orange peel |
1/8 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms.
2. Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges.
3. Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm. Yield: 6 scones.
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