| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Breads |
8 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All-purpose flour |
| 6 |
tb |
Sugar |
| 1 1/2 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted b; (1 stick) |
| 3/4 |
cn |
Raisins |
| 1 |
c |
Whipping cream; chilled |
| 2 |
lg |
Eggs |
|
|
Additional sugar |
INSTRUCTIONS
Recipe by: Bon Appetit February 1994 San Ysidro Ranch in Montecito Preheat
oven to 400 degrees. Lightly dust baking sheet with flour. Sift first 4
ingredients into large bowl. Add butter and blend with fingertips until
mixture resembles coarse meal. Mix in raisins. Whisk cream and eggs in
small bowl to blend. Pour over crumb mixture, stirring just until combined.
Transfer dough to lightly floured work surface. Press dough into 1-inch
thick round. Cut out rounds using 3-inch round cookie cutter. Gather dough
scraps and press to thickness of 1 inch. Cut out additional rounds.
Transfer scones to prepared baking sheet and sprinkle with additional
sugar. Bake 10 minutes. Reduce oven temperature to 350 degrees and continue
baking until light brown, about 18 minutes. Cool slightly. Serve scones
warm. mm n wrenn
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Apr 6, 1998
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