Cinnamon Raisin Scones

As breakfast breads go, my preference is the scone.  Sure, I’m happy with good homemade buttermilk biscuits, and hearty grain breads, but when asked, I’m headed scone-ward.  It’s a format that you can go a great deal with, indulging your desire for a host of flavor profiles, but spices and fruits.  Cinnamon also being my spice of choice, this was a no-brainer when we were putting together brunch.

INGREDIENTS

2 cups all-purpose flour

2 tbl sugar

2 tsp baking powder

½ tsp salt

¾ cup butter

½ cup raisins

½ cup milk

2 tsp Ceylon cinnamon

The Rocket Scientist is the baker on this team.  I hold up my end by doing the eating.

She combined the flour, sugar, baking powder, and salt by hand in a bowl, and then cut in the butter with her fingertips until the mixture looked like a coarse meal.  She said (and I think she’s channeling Alton Brown here) that cutting in the butter is like “rubbing a puppy’s ears.”  She stirred in the raisins, then gradually added enough milk (sometimes it’s as little as 1/3 cup, but most of the time, the full ½ cup is what works) to form a soft dough.  She stirred it just enough to make sure the dry ingredients were all moist, not wanting to over-work the dough.  She turned it out onto the lightly-floured (and thoroughly-cleaned) counter, and kneaded it lightly 4 or 5 times.

After heating the oven to 450F, she rolled the dough out into about a ½ inch thickness, then cut it into triangles, yielding 12 scones.  She baked them for 10 minutes, but depending on altitude and whatnot, you might want to keep an eye on them after about the 8 minute point.  You want them lightly browned, somewhat crispy on the outside and medium-textured inside.

She didn’t do it this time, but occasionally she makes a simple cream cheese frosting for them, or sometimes sprinkles some coarse sugar on top just before putting them in the oven.

Simple and tasty, these scones are a great addition to any brunch menu, or simply the perfect thing to have with a great cup of coffee.

About these ads

About sheldonmenery

Sheldon Menery is a self-taught food and wine aficionado who has circled the globe in search of the riches it has to offer. He's dined and drank at some of the best (and worst) places in the world. He's the former partner and Wine Director at The Butcher Block Gourmet Market and Wine Shop in Tampa, Florida. He's the second-best cook in his house, his wife Gretchyn (who is quite really a rocket scientist) easily taking top honors.
This entry was posted in Food We Make and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s