Today I’m making food for some friends of ours who just had a second baby. I’m planning on doing a vegetable curry dish of some sort–enough for two meals–one to eat now and one to freeze. But for some reason, I can’t stop thinking about scones–cinnamon-raisin, in particular. While they don’t exactly go with vegetable curry, I’m guessing that our friends probably won’t turn them down. Thankfully scones can be quick to make! Years ago I worked at a small breakfast and lunch restaurant. I opened the place every morning, and I had exactly 30 minutes from time I arrived until the time the doors had to open to the public, during which time it was my job to make the muffins and scones for the morning. So, once you get the hang of it, I can tell you that it is indeed possible to whip up a batch from start to finish in half-an-hour. And they sure are good.
3 cups flour
4 Tablespoons sugar
1 1/2 teaspoons salt
4 teaspoons baking powder
2 teaspoons cinnamon
1 cup milk
1/2 cup (one stick) of butter (cold)
1 cup raisins
A small amount of extra sugar to sprinkle on top
1.) Pre-heat the oven to 400 degrees. Then, combine flour, sugar, salt, baking powder,and cinnamon in a bowl, and mix well.
2.) In a separate bowl, combine eggs and milk, and mix well.
3.) Using a small knife, cut the cold stick of butter into the flour mixture. Working quickly, further break up the butter with your hands, combining it with the flour and crumbling it all together. (Don’t over-do this step; don’t worry if there are still some chunks of butter left).
4.) Add the milk and egg mixture, and the raisins. Mix well.
5.) Turn the dough out onto a floured surface, then knead it slightly—just enough to get it to hold together.
6.) Pat down the dough and form it into a flat round, approximately 12 inches wide. Then, slice the dough into 16 triangular-shaped pieces.
7.) Place pieces individually onto a cookie sheet, and sprinkle each piece with a extra sugar. Place scones in the oven and bake at 400 degrees for 25 minutes. Enjoy!