*  Exported from  MasterCook  *
 
                         STEPHANIE'S RAISIN SCONES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
    2       ts           Baking powder
      1/2   ts           Baking soda
      1/2   ts           Ground nutmeg
    8       tb           (1 stick) cold unsalted
                         -butter, cut up
    1       c            Raisins
    2       tb           Sugar
    1                    Yolk of a large egg
      3/4   c            Buttermilk or plain yogurt
    1                    White of a large egg
                         Additional sugar for
                         -sprinkling
 
   1. Heat oven to 375F. Put flour, baking powder, soda,
   nutmeg, and salt into 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.
   
   Source:Stephanie Needham, former member of Cyberealm
   BBS Originally posted 9/19/92
   
   Typed for you in MM format by Linda Fields, Cyberealm
   BBS Watertown NY 315-786-1120
  
 
 
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