This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.
- Portion size 15 servings
- Credits : Canadian Living Magazine: May 2010
MethodIn large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.
Nutritional facts Per scone: about
- Sodium 168 mg
- Protein 3 g
- Calories 148.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 30 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 7.0