Scones are one of those pastries that are far easier to make than most people realize. Dry ingredients in one dish, wet in another, mix together, and you’re 90% done. I’d like to write more on this dish, but they’re scones for goodness sake. What’s not to like?
- 2 Cups All Purpose Flour
- 1/3 cup granulated sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon salt
- 8 tablespoons butter, chilled and diced
- 3/4 cup raisins
- 2 Tablespoons orange zest
- 1 large egg
- 1/2 cup Heavy Cream
- 1 egg white
- sugar, for topping
Pre heat oven to 425 degrees F.
In a large mixing bowl, combine the dry ingredients – flour, sugar, Baking Powder, nutmeg and salt. Mix well with a fork. Add the butter, cutting it into the flour with the fork, mixing until the dough has a sand-like look to it. Add the raisins and combine well.
In a seperate bowl, mix together the egg and cream. Pour into the flour and stir in with a fork until the soft dough forms.
Place dough onto a flour surface, and give minimal kneadings (8-10 times). Form into a circle, and roll until somewhere between 1/2-3/4 inches tall. Cut into 8 – 12 wedges and placed on an ungreased cookie sheet.
Brush with egg whites and top with granulated sugar.
Place in the oven and bake for 11-13 minutes. Remove from Oven and allow to cool for 5 minutes before serving.
Serves 8 – 12