~Whole Wheat Lemon Raisin Scones~
A wonderful tea-time scone (rhymes with gone) recipe.
It's a delicious, hearty biscuit wonderful with
Devonshire cream or honey butter...
Ingredients
- 1 cup whole wheat pastry flour
- 2 cups unbleached all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated lemon peel
- 1 1/2 sticks (12 tablespoons) unsalted butter, chilled
- 1 cup golden raisins
- 1 1/2 cups buttermilk
Directions:
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together the pastry flour, all-purpose flour, brown sugar, baking powder, soda, salt, and lemon peel until well combined.
- Using a pastry blender or 2 knives, cut the butter into the flour mixture until it forms rice-size pieces. Add the raisins and toss to mix. Add the buttermilk to the dry ingredients and toss lightly with a fork or dough whisk, just until mixture begins to hold together.
- Gather the dough into a ball and knead 4 or 5 times. Divide the dough in half and shape each piece into a ball. Place the balls well apart on an ungreased baking sheet and pat into 6" circles. Cut each circle into 6 equal widges, using a sharp knife or dough scraper. Cut all the way through but do not separate the wedges.
- Bake the scones for 15-20 minutes, until golden brown. Serve at once or let the scones cool on wire racks.
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