Ingredients:
1 1/2 cups flour
1/4 cup sugar
1/4 tsp soda
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cube butter, cold, cut in small pieces
1/2 cup golden raisins
grated orange peal of small orange
1/2 cup of buttermilk, or 1/2 cup milk with 1 tbsp of lemon juice
enough milk or cream to brush top of scones
2 tbsp sugar mixed with 1/4 tsp cinnamon
Instructions:
Place first 5 ingredients in medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles ourse cornmeal. Add raisins and orange peel. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle 1/2" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet. Space about 1 1/2" apart. Brush tops with cream or ilk and sprinkle with sugar/cinnamon mixture. Bake at 425 degrees for 12 to 14 minutes, until tops are lightly brown. Serve fresh from the oven or cool and place in airtight container. Can be stored 1 or 2 days, but are better fresh. Makes about a dozen scones.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
