Yield: 12 Servings
|1½ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|1¼ teaspoon||Baking powder|
|⅓ cup||Cold butter; cut in small pieces|
|½ cup||Golden raisins|
|Grated rind of small orange|
|½ cup||Buttermilk; (or 1/2 cup milk with 1 tablespoon lemon juice)|
|Enough milk or cream to brush top of scones|
|2 tablespoons||Sugar mixed with|
|¼ teaspoon||Ts ground cinnamon|
Preheat oven to 425oF. Place first 5 ingredients in a medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles course meal. Add raisins and orange rind. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle ½" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet (parchment paper also works). Space about 1½" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh.
Variations: Substitute dates for raisins or try chocolate chips.
Makes 12 scones.
Formatted and Busted by Carriej999@... 2/28/98 Recipe by: Abigail's Elegant Victorian Mansion Bed & Breakfast, Eureka Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Mar 7, 1998