Thursday, March 15, 2012

cinnamon raisin scones

Once upon a time, it was a scone kind of day. So Patti whipped out her new cookbook (well, new as of Christmas-Secret-Santa-Party), The New Best Recipe, and turned to page 712. AND LO AND BEHOLD, she found a recipe for scones. Imaggot-that!

So she baked and she baked until these scones jumped right out of the oven and (nearly) into her mouth.

The end!

Cinnamon Raisin Scones
Adapted from The New Best Recipe
2 cups all-purpose flour
1 tbsp. baking powder
3 tbsp. sugar
1/2 tsp. salt
2 tsp. cinnamon
5 tbsp. unsalted butter,  cut into pieces
1/2 cup raisins (raspberries, chocolate chips, or walnuts would be delicious, too :)
1 cup heavy cream (I didn't have any on hand and wanted to eat these STAT, so I used vanilla soy milk. Any milk or milk-like beverage would work, but if you want a more rich scone, then heavy cream is your friend.)

1. Preheat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray.
2. Place the flour, baking powder, sugar, salt, and cinnamon in a large bowl. Mix with a whisk to remove any clumps.
3. Using a pastry blender (or 2 knives will work), cut in the butter until mixture resembles coarse crumbs. Add the raisins (or whatever you are mixing in) and mix until they are evenly distributed throughout the flour mixture.
4. Stir in the heavy cream (or milk) with a rubber spatula or fork, until the dough begins to form, about 30 seconds.
5. When dough is slightly sticky, turn out dough onto prepared baking pan and form a thick, flat, 8-inch circle with the dough. Take a butter knife and divide the circle into 8 wedges, pressing the knife about half of a knife-width into the dough to make indentations.
6. Bake for 12-15 minutes, or until a toothpick comes out relatively clean when inserted in the middle of the round. Cut into wedges and devour with jam, butter, or just plain!

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