| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Ground nutmeg |
| 1 | Stick cold unsalted butter; cut up | |
| 1 | c | Raisins |
| 2 | tb | Sugar |
| 1 | lg | Egg yolk |
| 3/4 | c | Buttermilk or plain yogurt |
| 1 | lg | Egg white |
| Additional sugar for sprinkling |
INSTRUCTIONS
From: [email protected] Date: Fri, 15 Mar 1996 10:10:28 -0500 1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt in to a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly. 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms. 3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges. 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel Note: Egg white and sugar can be added before freezing the unbaked scones. VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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