Title: Stephanie's Raisin Scones
Categories: Bread
Yield: 6 Servings

2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground nutmeg
1 Stick cold unsalted butter;
-cut up
1 c Raisins
2 tb Sugar
1 lg Egg yolk
3/4 c Buttermilk or plain yogurt
1 lg Egg white
Additional sugar for
-sprinkling

From: Nicolix@aol.com

Date: Fri, 15 Mar 1996 10:10:28 -0500
1. Heat oven to 375F. Put flour, baking powder, soda, nutmeg, and salt in
to 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.

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