Recipe: Four Corners Raisin Scones

FOUR CORNERS RAISIN SCONES

2 cups unbleached all-purpose flour, such as King Arthur
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound (1/2 cup) cold unsalted butter
1 cup raisins (or currants)
2 tablespoons granulated sugar (plus additional for sprinkling tops)
3/4 cup buttermilk (or plain yogurt)
1 egg, separated

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Mix flour, baking powder, baking soda and salt together in a bowl. Add the cold stick of butter, chopping in with a pastry blender or by using two knives. Chop butter until fine. Add raisins and 2 tablespoons sugar, mixing.

Mix buttermilk and egg yolk together, then pour over dry ingredients. Mix with a fork until soft and lumpy. Do not overmix. Pat together, lightly, forming a ball. Place dough onto lightly floured board and knead about a dozen times.

Roll dough until about 3/4-inch thick. Cut with a biscuit cutter, but don't compress edges. Place scones on prepared baking sheet. Place close together for softer scones and separate by an inch or two for crispier scones. Brush the tops with egg white and sprinkle with sugar.

Bake for 15 minutes to 20 minutes until lightly browned.

Makes 6 scones
From: CarolB, FL - 09-13-97