Thursday, September 29, 2011
Plain scones (with raisins)
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, diced
1 tablespoon orange zest
1/4 to 1/3 cup golden raisins
1/4 to 1/3 cup raisins
1/2 cup half and half
1 large egg
1 tablespoon vanilla extract or one vanilla bean, scraped
1/4 cup honey
Preheat oven to 400°F. Line a baking sheets with parchment.
Sift flour, sugar, baking powder, orange zest and salt into large bowl. Add butter and cut in with a knife, pastry blender or your fingers until it resembles a coarse meal. Plump the raisins in a half cup of water (1 minutes in the microwave). Drain and stir into flour mixture.
Whisk cream, egg, vanilla, and honey in a small bowl until thoroughly blended. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheet, about an inch apart. (Or, divide dough into two, roll out into discs and cut into wedges.)
Bake scones until golden, about 20 minutes. Makes about 16 to 20 small scones. Serve warm with butter and honey.