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Raisin Lemon Scones

Sep 20, 2015

c73b973fa102da16cb0402d2e638a7a1I’ve made these scones in several different variations, all with tasty results. They are inspired, once again, from one of my favorite cookbooks, A Homemade Life. You can try lemon raspberry, whole wheat flour and mixed berry, ginger apricot, or even chocolate chip! Scones are hard to mess up. Just add roughly half a cup of your fruit or other mix-ins, and if you’re using something moist like fresh berries, cut down on the amount of half and half in the recipe by about 2 teaspoons. Play around with it!

 

Ingredients:
2 cups all purpose flour (or 1 cup all purpose and 1 cup whole wheat)
2 tsp. baking powder
½ tsp. salt
4½ Tbs. cold, cubed, unsalted butter
3 Tbs. sugar
2 Tbs. lemon zest
½ cup golden raisins
2 Tbs. lemon juice
½ cup half and half
1 egg

 

Directions:
Preheat oven to 425ºF.

Combine flour, baking powder, and salt. Add butter cubes and mix with fingers or a pastry cutter until butter becomes small, pea-sized pieces. Add sugar, lemon zest and raisins. Stir well.

Beat egg with lemon juice and half and half. Mix the wet ingredients into the dry ingredients. Mix with a wooden spoon until it gets too sticky. Switch to using your hands to bring the dough together into a loosely formed ball. Turn out onto a floured surface.

Use your hands to press the dough into a flat circle, about 8-9 inches across. Divide the dough into halves, then quarters, then eighths. Grease a cookie sheet with butter. Arrange scones on sheet and bake for 10-12 minutes until just barely golden on top. You’ll want to check the bottoms because those will brown before the tops. If the bottoms are brown, take them out.

Serve warm with butter and jam or lemon curd.

Makes 8.

 

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The cherry chocolate version…

Cherry_chocolate_scones

 

~~~

 

Read about Laura Derr and Laura’s Mobile Kitchen in “Creative Types.”

Her business, recipes, and observations may be viewed at LaurasMobileKitchen.com.

Try Laura’s other recipes:
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad
Summer Quinoa with Watermelon & Lime

Lemon Curd Berry Tart
Curried Veggie Stew
Creamy Spiced Oatmeal with Pumpkin Seeds
Coq au Vin with Whole Grain Mustard & Onions
Chili Cornmeal Tart
Turmeric Eggs with Tomatoes and Caramelized Onions
Kitchen Sink Cookies
Garlic Toasties
Nectarine Sauce with Limoncello & Lavender

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