Scones

I wanted something to take to my elderly (English) neighbor. I once baked him a delicious Quiche Lorraine, but he told me in no uncertain terms that he didn't like "foreign muck"! So this time, I decided on this lovely quick and easy recipe which is great to take as a gift or for an afternoon snack with a cup of tea

I adapted a basic recipe by Alton Brown at the Food Network and we were both pleased with the results. I wanted a basic light buttery scone studded with raisins, which could be eaten plain or slathered with butter and jam if desired. You may substitute the raisins with chocolate chips, cranberries, fresh blueberries, cherries or whatever you like.

Eat them on the same day or freeze for a future occasion.

Ingredients:

2 cups all purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

6 tablespoons unsalted butter, cut into 1/2 inch dice

3/4 cup cream, half and half or milk

1 large egg, beaten

1/2 cup raisins or currants (chocolate chips, cranberries)

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, sift the flour, salt, sugar and baking powder. Add the cut up butter and rub into the flour with fingertips. The butter should be the size of peas.

Add the cream or milk, egg and raisins.

Stir the mixture with a fork or rubber spatula until a ball of dough forms. Turn it out onto a floured surface and knead lightly 3 or 4 times, but no more than that.

Roll out with a rolling pin until 3/4 to 1 inch thick, preferably into a rectangle, and cut into triangles.

Place on parchment or Silpat lined baking tray. Brush with milk or beaten egg and sprinkle with coarse sugar for a more professional touch. Bake for approx. 15 minutes or until golden brown.

Cool on a wire rack and serve.

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