Tuesday, July 27, 2010

Sick in bed

I almost missed sconeday for a second week in a row, as I was sick in bed yesterday and Sunday, my usual baking days. But it just gave me time to think about what to make today. These might be more suited to a cold autumn day than late July's 90 degree humidity, but why not start early, testing the Thanksgiving recipes!

Molasses scones

1 ½ cups all-purpose flour
1 cup whole wheat flour
½ cup oats
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
3 T cane sugar
¾ stick (6 tablespoons) cold unsalted butter, cut into bits
¾ cup raisins, plumped

1/4 cup molasses
1 large egg
1 large egg yolk
1/2 cup yogurt

Preheat oven to 400F and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position. Beat together the molasses, eggs, and sour cream.

Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the plumped raisins into the flour mixture. (If you don't plump them, they'll dry out when baking. To plump raisins, just cover them with water in a small glass mixing bowl and microwave on high for 3 minutes. Drain.) Add the liquid mixture to the flour mixture. Stir until just combined. Dough will be sticky and slightly elastic.

Roll dough out until it's about 1/2 thick, then cut into 3" circles using a glass or donut cutter. Place onto a parchment-covered baking sheet about 1 inch apart on and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.

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