Raisin Scones

I’ve had a request for my raisin scone recipe. It comes from the same book as my plain scone recipe. The nutmeg really makes a difference. You can also substitute plain yoghurt or milk and lemonjuice (1 tsp/cup, let sit 5 min) in place of the buttermilk.

2 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 stick butter
2 tbsp sugar
1 cup raisins
3/4 cup buttermilk
1 large egg yolk

Put baking powder, baking soda, salt, nutmeg and flour in bowl and mix. Cut in butter. Toss in sugar and raisins. Mix egg yolk into buttermilk and add. Mix until dough forms. Take out dough and give a few kneeds to mix. Roll out and cut. Cook on baking tray for about 20 minutes at 375°F. You might want to knock any burnt raisins from the outsides of the scones.

Unfortunately writing that out reminded me of a bad joke. A daughter calls up her mother in tears, “…the recipe told me to turn up the heat and beat it for 5 minutes, but when I came back it was ruined!”

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