Scones With Golden Raisins And Raisins
Ingredients
3¼ cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel
1 egg, lightly beaten
1 egg white
2 tablespoons granulated sugar
Method
1.
Heat oven to 400°. Spread a large sheet of parchment paper on
countertop.
2.
Combine flour, sugar,
baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or for
until mixture resembles coarse crumbs.
Gently stir lemon juice-milk mixture into dough, along with blueberries,
lemon pel and egg. Just until combined.
3.
With floured hands, pat
half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2
inches apart. Brush with egg white,
sprinkle with sugar. Cut halfway down
but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.
4.
Bake at 400° for about
18 minutes or until golden brown. Remove
to wire rack to cool slightly. Pull
apart at cut lines Serve warm or at room temperature.
Scones With Golden Raisins
And Raisins
were made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from an edition of Family Circle Magazine (Cooking School) By Julie
Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier
and Prop Styling Cathy Cook
This
particular recipe was removed at some time from the Magazine and placed in a
collection of recipes I had been collecting.
Therefore, I don’t have the month and year to report. Attached is a copy for your information.
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