*  Exported from  MasterCook II  *
 
                         Stephanie’s Raisin Scones
 
 Recipe By     : 
 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Scones
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Flour
    2      teaspoons     Baking powder
      1/2  teaspoon      Baking soda
      1/2  teaspoon      Ground nutmeg
    8      tablespoons   (1 stick) cold unsalted -- butter, cut up
    1      cup           Raisins
    2      tablespoons   Sugar
    1                    Yolk of a large egg
      3/4  cup           Buttermilk or plain yogurt
    1                    White of a large egg
                         Additional sugar for -- sprinkling
 
 1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt into a
 large bowl. Stir to mix well.>  Add butter and cut in with a pastry blender or
 rub in with your fingers, until the mixture looks like fine granules. Add
 raisins and sugar; toss to distribute evenly.
 
  2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to
  blend. Pour over the flour mixture and stir with a fork until a soft dough
  forms.
 
  3. Turn out dough onto a lightly floured surface and give 10-12 kneads. 
 Cut dough in half. Knead each half briefly into a ball; turn smooth side 
 up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
 
  4. In a small bowl, beat the egg white with a fork until just broken up.
  Brush to top of each scone with the egg white, and sprinkle lightly with
  sugar. With a pancake turner, carefully transfer the two cut circles to
 an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges
 in each are touching.  This will keep the raisins from burning. 5. Bake 18-22
 minutes or until medium brown. Cool on a wire rack.  After 5 minutes pull the
 wedges apart and cover loosely with a dish towel
 
 
  Note: Egg white and sugar can be added before freezing the unbaked scones.
 
  VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose 
 flour with 1 cup whole-wheat flour, and add 1/2 cup miller’s bran to the 
 flour mixture.
 Omit nutmeg.
 
  Source:Stephanie Needham, former member of Cyberealm BBS Originally posted
  9/19/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown
  NY 315-786-1120
 
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