Raisin Scones
This is a Martha Stewart recipe from 2004, I've made it several times and really like it.
I hope you love it if you try it!
Blueberry Scones
2 C AP flour
3 Tblsp sugar, plus more for sprinkling tops
1 Tblsp baking powder
3/4 tsp salt
6 Tblsp (3/4 stick) cold butter, cut into pieces
1 1/2 C fresh blueberries, picked over and rinsed
1 tsp grated lemon zest
1/3 C heavy cream, plus more for brushing tops (I used Half and Half today)
2 large eggs, lightly beaten
Directions:
- Preheat oven to 400 degrees.
- Place silpat or parchment paper on baking sheet, set aside.
- In large bowl, sift flour, 3 Tblsp sugar, baking powder and salt, Using a pastry blender, or 2 knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
- With a fork whisk cream and egg. Make a well in center of dry, pour in wet. Stir lightly with a fork just until dough comes together. Turn out onto lightly floured surface and gently knead a few times to combine.
- Pat dough into a 6 by 6" square about 1 1/4" thick. With floured knife, cut into 4 (3") squares. Cut squares in half on the diagonal to form 8 triangles. Transfer to baking sheet.
- Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20-22 minutes. Transfer to wire rack to cool.
- This is a very nice recipe and you can sub any number of fruit, today I used raisins.
- If you use a tart fruit you might want to add a little more sugar.
- I might try plumping the raisins a little next time.
- I used sanding sugar for the top. I'm making a note for myself that raisin scones would be great with a simple confectioners sugar icing instead.
- The bottoms do brown quickly if you don't use the silpat, I use a silicone liner and it works well.
- I've made them with 2% milk and that's just fine.
- Very easy to make a half batch.
