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Stephanie's Raisin Scones

A home-style Stephanie's Raisin Scones made with Flour, Baking Powder, Baking Soda, Cold Unsalted Butter Cut Up, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1/2 tsp
• 8 tbsp
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   Heat oven to 375F.

2. 2

   Put flour, baking powder, soda, nutmeg, and salt into a large bowl.

3. 3

   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.

4. 4

   Add raisins and sugar; toss to distribute evenly.

5. 5

   Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend.

6. 6

   Pour over the flour mixture and stir with a fork until a soft dough forms.

7. 7

   Cut dough in half.

8. 8

   Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle.

9. 9

   Cut in 6 wedges, but do not separate wedges.

10. 10

    4. In a small bowl, beat the egg white with a fork until just broken up.

11. 11

    Brush to top of each scone with the egg white, and sprinkle lightly with sugar.

12. 12

    With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet.

13. 13

    If necessary, reshape circles so that the 6 wedges in each are touching.

14. 14

    This will keep the raisins from burning.

15. 15

    Bake 18-22 minutes or until medium brown.

16. 16

    Cool on a wire rack.

17. 17

    After 5 minutes pull the wedges apart and cover loosely with a dish towel

18. 18

    Omit nutmeg.