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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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The scones from Bon Bonerie in Cincinnati are moist, light and sweet, says John Van Eeckhout of Norfolk, Virginia. When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery's adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee. Raisin Scones are also delicious served with butter and jam. Ingredients:
4 cups all purpose flour |
1/2 cup sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced |
1/2 cup golden raisins |
1/2 cup raisins |
1 cup whipping cream |
3 large eggs |
1 tablespoon vanilla extract |
1 tablespoon grated lemon peel |
2 teaspoons water |
Directions:
1. Preheat oven to 400°F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins. Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
2. Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.
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