Raisin Scones – A Lofty Thought

  In honor of the royal wedding last week, here’s a recipe for Raisin Scones. Actually, a friend sent it to me in a birthday card. I was born on Mother’s Day!  If you’re a Mom, I hope you have a wonderful Mother’s Day with lots of love around you, and perhaps a day of rest. 🙂 

There’s also a verse on the card. “O taste and see that the LORD is good: blessed is the man that trusteth in him. Psalm 34:8   Enjoy!                      

   Raisin Scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, well chilled
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg
  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, l/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use you fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixtue into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7-8-inch circle about 3/4 inch thick. Sprinkle with remaining 1 tsp of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paoper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
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