Raisin Scones

I felt like doing something productive so I googled for raisin scone recipes and found one that looked simple and I already have all the required ingredients. I made a few variations tho, like soaking the raisins in vodka earlier, used milk instead of whipping cream and using grated orange peel instead of lemon. And for the first tryout I halved the recipe, and even so I managed to get alot of scones! Should yield 22 scones…I got about 11..and they look more like big choc chip cookies than raisin scones tho! I guess its because the milk made it watery. But anyway it tastes great!! :D

 

 

Taken from epicurious.com:

• 4 cups all purpose flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced
• 1/2 cup golden raisins
• 1/2 cup raisins

• 1 cup whipping cream
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon grated lemon peel

• 2 teaspoons water

Preheat oven to 400°F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins. Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. 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 sheets, spacing apart.

Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.

 

Yummy! =D

Will try again when I get whipping cream to see the difference =)