Cooking with Kelly: Raisin Scone Recipe

If you follow me on Facebook, you know that I intended to spend my three-week taper period in a quest for the perfect scone.  This started because Tim bought a delicious Irish soda bread loaf at Whole Foods last weekend. It was amazing - rich and buttery with a crunchy exterior and crumbly interior. I read the ingredient list and it looked like a basic scone.  This recipe isn't quite it, but it was delicious nonetheless. I think it tastes like pancakes and Tim said it tasted like cake.

Raisin Scone Recipe

3/4 cups raisins

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 Tablespoons cold butter cut into cubes

3/4 cups cream

1 egg

1 egg whisked with a splash of water (egg wash)

Sugar for dusting (optional)

Preheat the oven to 400 degrees. In a shallow dish, spread out the raisins, then sprinkle the vanilla over it. Set aside.

Whisk together the flours, sugars, baking powder and salt. Using your fingers, a set of knives or a pastry cutter, mix in the butter until the dry ingredients resemble wet sand.

Next, fold in the raisins. In a separate bowl, whisk together the cream and egg, then add to the dry ingredients and mix until just combined.

Dump the dough out onto a floured surface and roll out to about 1/2 to 3/4 inches thick. To make this easier, I split it into two small circular loaves, chilling one for later, but that all depends on how many people you have to share with.

Slice the scone loaf into triangles (like a pie), then coat with egg wash and sprinkle sugar over it, if you like.

Bake for 18-25 minutes or until cooked through and golden brown.  Consume within a day as this will get soggy.  Transport in a paper bag only as plastic bags or containers will make these get soggy and nasty.