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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Irish Cottage Scones Recipe

Brought to you by Captain Montague's

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Yield: 8 servings

Ingredients:
3/4 cup raisins
3 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1 tsp grated, dried orange peel (substitution: 1/4 cup orange juice)
1 tsp salt (optional)
3/4 cup (1 1/2 sticks) margarine or butter
1 cup buttermilk (use 3/4 cup if using 1/4 cup orange juice)

Place raisins in a saucepan, cover with water, simmer 10 minutes and drain.

Instructions:
Combine flour, sugar, baking powder, orange peel, and salt. Cut in margarine or butter. The texture will resemble coarse crumbs, as in pastry dough. Mix raisins with buttermilk (and orange juice if using) and add to flour mixture, stirring until well-blended. Turn dough out onto a lightly floured surface and knead just until smooth. Roll out the dough to 1/2 to 3/4 inch thickness and cut into rounds with a scone cutter or inverted glass. Dough can also be placed in a 10 inch pie pan that has been sprayed or lightly greased and floured. Put cut scones on a lightly floured, ungreased cookie sheet. Brush top(s) with egg white and sprinkle with cinnamon sugar. Bake at 375 degrees F until lightly browned on top, approximately 20 to 25 minutes. Freezes well.

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