Butter Cream Scones with Raisins


We got up this morning with absolutely nothing on the agenda. These days are rare - like, maybe once or twice a year rare. I was woken up with one of my very favourite things - coffee in bed - delivered to me by my super barista, aka Tyler:) Since I was powered up on caffeine and had nothing else to do, I figured scones would be a good way to start the day. Also, it snowed last night - boo - so we were all craving something warm and sweet.

These butter cream scones can be adapted a bunch of ways. I've made lemon-blueberry, cranberry-orange, pomegranate, and various other combos depending on what I have on hand. My favourite may be lemon-blueberry, but sadly I didn't have either of those two ingredients today. They can be made in one bowl, requiring minimum clean up, and bake in 12-14 minutes. If you are looking for something to add to your Easter brunch menu this weekend - these scones would be perfect.

Butter Cream Scones with Raisins

2 cups of all purpose flour
2 tablespoons of sugar, plus more for dusting
1 tablespoon of baking powder
1 tsp of salt
5 tablespoons unsalted butter
1 cup of cream
1/2 cup of raisins

1 - Preheat oven to 450 degrees, and place the oven rack in the middle position. Line a baking sheet with parchment paper.

2 - In a food processor, combine flour, sugar, baking powder and salt - about 4 pulses. Cut the butter into tiny pieces, and scatter over the flour mixture. Pulse till combined - about 10 pulses. Slowly add the cream, and stir with a wooden spoon until just combined. Dough will be very sticky. Add the raisins. At this point you could shape your scones into round balls, but I prefer to pat the mixture into a small 8-inch round cake pan. I then invert the mixture onto the counter, and slice the scones into pie-shaped pieces. This recipe yields 8 medium sized scones. Place the scones onto the baking sheet, and sprinkle with sugar (optional).

3 - Bake in the oven for 12-14 minutes, or until the scones are starting to brown. Remove from oven, let cool briefly, and serve warm with butter and jam.

1 comment:

Anonymous said...

Why black corinthian raisins (currants) is supposed to be a Greek nutritional treasure (ultrafood)?
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