From the kitchen of One Perfect Bite...We so enjoyed the pancakes I made last week, that I decided to use the cinnamon-raisin combination to make scones this afternoon. We are at the lake today, staying with English friends who are on sabbatical this year. Smoke from wild fires has settled over the valley and an inversion is preventing it from moving on. We were not in any danger, but the air is decidedly unpleasant. When an opportunity to stay at the lake developed, we had the car packed and were on our way within the hour. The cottage in which are friends are staying is only slightly larger than the lake house we usually rent. While it has the same terrible kitchen, we valley refuges have learned to make these tiny spaces work when we are in residence. Back to the scones. I decided to make the cream variety because they are simple to make and come together quickly. Once I had hydrated the raisin, I moved from the kitchen to the porch and finished making the scones on a picnic table. It takes about 5 minutes to prepare them and they were ready to eat thirty minute later. This is the type of recipe that will neither make or break your reputation as a cook. The scones are good and you will enjoy them, but you won't win any recipe contests with them. If you need an easy scone recipe for a brunch or tea, do give this truly simple recipe a try. Here is how they are made.
Cinnamon-Raisin Cream Scones...from the kitchen of One Perfect Bite
3/4 cup raisins
1/2 cup water
2-1/4 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups heavy cream
1 cup confectioners' sugar, sifted
1 teaspoon cinnamon
2 to 3 tablespoons heavy cream
1) Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
2) Place raisins and water in a small saucepan and bring it to a boil. Remove from heat, drain water, and set raisins aside.
3) In a bowl, whisk flour with brown sugar, baking powder, cinnamon and salt.
4) Using a wooden spoon, stir cream and vanilla into dry ingredients. Fold in raisins.
5) On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on prepared baking sheet.
6) Bake scones for 20 to 25 minutes, until slightly firm and lightly browned on bottom but pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
7) In a medium bowl, whisk confectioners’ sugar with cinnamon and heavy cream until glaze is smooth. Drizzle glaze over scones and let stand for 15 minutes before serving. Yield: 8 scones.
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