Raisin Scones


Growing up we didn’t really eat stuff like scones. To be honest…I never heard of scones until I was  much older; probably my teens or early 20’s. Whenever I find an interesting scone recipe I can’t resist trying it. This is probably scone recipe 500 I’ve made. This is by far my most favorite too!

When I cook, I zone off. My mind whirls into a hundred different directions. I’m usually humming or singing to myself. I take myself to my childhood, to another place and time, or sometimes I just think about what I have planned or am planning. I’m standing there singing on this particular day. I love to sing. I always have. Suddenly a memory popped into my head. I don’t know if it was the smell of this yummy goodness I’m making or the song that popped into my head, but I’m standing there just going at it. I plop the dough on the parchment paper and start to knead it. Then I freeze. I look down and that dag gone parchment paper was ripped right in half. There whole point of having it was because I HATE to clean the counters after I have flour everywhere. It’s annoying, it’s messy, and I have better things to do. I’m standing there hands and clothes covered in flour trying to think of a way to salvage my time. It didn’t happen. Nope. That’s ok. I learned a lesson. My lesson was that sometimes we have to get a little messy to get the sweet and joyful ending of things. I realized maybe I don’t take time for my family like I thought I did. I occasionally let the little bit help cook (you can see other posts to see that). Maybe that’s not enough? Maybe I’m supposed to encourage him to be more helpful. What have I been so afraid of? A little dirty? It’s just dirt. It cleans up!

Raisin Scones

1 3/4 C All purpose flour

1/4 cup sugar

4 teaspoons baking powder

1/8 teaspoon salt

5 Tablespoons butter

1/2 plus 1 Tablespoon milk

1/4 cup sour cream

1/2 cup raisins

1 egg beaten

Preheat oven to 400 degrees. Whisk flour, sugar, baking powder, and salt in bowl. Cut in butter. Stir together 1/2 cup milk, sour cream, and raisins. Stir into flour mixture. Pour out onto a floured surface. Pat into an 8×5 fold in half, flatten and fold again. Repeat one time. Cut into 8 pieces. Place on parchment lined baking sheet. Whisk egg and remaining milk together. Brush onto scones. bake until risen and golden brown. This is about 15-17 minutes. Remove and transfer to a cooling rack.


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