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Raisin Scone

RAISIN SCONE

Adapted from the Savoy Hotel in London

MAKES 1 dozen

INGREDIENTS

2 cups flour

4 teaspoons baking powder

5 tablespoons unsalted butter

5 tablespoons sugar

 

1/4 teaspoon salt

2/3 cup milk

1/2 cup golden raisins

1 egg, lightly beaten

1.  Stir the flour and baking powder together into the container of a food processor with the metal blade in place; add sugar and butter.  Pulse until mixture resembles fine crumbs, about 30 pulses.  Place the flour mixture in a medium bowl.  Make a well in the center; add the milk and raisins.  Gently stir, being careful not to over mix.

2.  Place the dough on lightly floured surface; knead lightly 2 to 3 times.  Roll dough to 3/8-inch thickness.  Cut out scones with a 21/2-inch round cookie cutter.  Leftover dough scraps can be re-rolled for cutting.  Place rounds on a greased baking sheet; brush egg on tops with pastry brush.  Let stand 15 minutes. 

3.  Heat oven to 400 degrees F.  Bake scones until lightly browned, 15 minutes.  Serve warm.