From the kitchen of One Perfect Bite...My sister has been visiting with us, and while she was here she mentioned that she had developed a taste for scones. As soon as I heard that, I pulled this recipe out of mothballs with the intent of making them for her before our visit ended. Let's just say we were having too much fun to make all the dishes we planned and this is one that fell by the wayside. I did, however, want to test the recipe before I put it aside, so I made these homely scones for our breakfast this morning. I really liked them and plan on keeping the recipe handy for my own use. I used my food processor to mix them, so they truly were no work at all and they are delicious as they are simple to make. I think those of you who try them will enjoy them, too. Here is how thy are made.
Golden Raisin and Lemon Scones ...from the kitchen of One Perfect Bite inspired by Rock Recipes
1 cup light raisins
1/2 cup water
3 cups flour
2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
Grated zest of one lemon
3/4 cup cold butter, cubed
2 tablespoons lemon juice
3/4 cup whole milk
2 teaspoons vanilla extract
Optional Glaze: 1 whole egg beaten with 1 teaspoon water
1) Preheat oven to 375 degrees F. Line a half-sheet baking pan with parchment paper. Place raisins and water in a small saucepan and bring to a boil. Remove from heat, drain water, and set raisins aside.
2) Combine flour, sugar, baking powder and salt in bowl of a food processor. Add butter and pulse until mixture resembles a coarse meal with small pieces of butter still visible. Stir in raisins and make a well in center of crumb mixture.
4) Combine milk, lemon juice and vanilla in a large measuring cup, stirring well. Pour liquid into well of dry mixture and mix only until a dough ball forms.
5) Roll or pat on a well-floured surface to form a circle that is 1-inch thick. Transfer to baking pan and cut into 8 wedges. Separate wedges so there is about 1-inch space between each wedge. If using, brush with egg wash and sprinkle with sugar.
6) Bake for 20-25 minutes or until golden brown. Yield: 8 servings.
One Year Ago Today: Two Years Ago Today:Lemon Crinkle Cookies Menu for Week of 9-21-2013
Three Years Ago Today: Four Years Ago Today:Tomato Pie Spicy Potato Wedges