Buttermilk Scones with Raisins


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The British tea breads known as scones, which might be described as a cross between rich biscuits and muffins, have been wholeheartedly adopted by Americans. Serve scones hot from the oven, with sweet butter and a selection of jams and marmalades. If there are any left over, reheat them before serving.

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  • 3 1/3 C. flour
  • 3 Tbs. sugar
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
  • 3 eggs, lightly beaten
  • 3/4 C. buttermilk
  • 1 stick (4 oz.) chilled butter, cut into pieces
  • 1/2 C. golden raisins
  • 1/2 C. coarsely chopped walnuts.

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Preheat the oven to 425 degrees. Lightly grease a large baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Set aside 2 Tbs. of the beaten eggs for glazing the scones. In a small bowl, stir together the remaining eggs and the buttermilk; set aside.

Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the raisins and walnuts, and make a well in the center. Pour in the egg mixture and stir just until blended. Continue stirring the mixture until it forms a dough that can be gathered into a ball.

Place the dough on a lightly floured surface and knead it until smooth, 3-5 minutes. Using a lightly floured rolling pin, roll out the dough to a 3/4 in. thick round, 9-10 inches in diameter. Using a sharp knife dipped in flour, cut the dough into 12 wedges. Transfer the wedges to the prepared baking sheet and brush the tops and the cut edges with the reserved beaten egg. Bake for 18-20 minutes, or until the scones are puffed and golden brown. Serve hot.

Yield: 1 dozenĀ 

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