Monday, February 02, 2015

Lemon Raisin Scones

So I was in the mood the other day for lemon something. My mom gave me a bag of fresh lemons off of her tree and they were just staring at me asking me to do something with them. I also had raisins in the cupboard and just decided they needed to be included. It just isn't right to leave out the raisins when you are making scones.

I took a recipe I use and love and modified it to work for us. This is the end result. 

Lemon Raisin Scones

2.5 C flour (I used half soft wheat and half white)
3 T grated lemon rind (or the rind of a whole small lemon)
1/2 C sugar
1 T baking powder
1/4 t salt
1/3 C real butter
3/4 C half and half (or milk)
juice of one lemon (juice the one you took the rind from)
1/2 C raisins

Preheat oven to 425F. Combine the dry ingredients and cut in the butter. Mix in the raisins once the butter is cut in. Add the lemon juice and half and half and mix just enough to wet thoroughly. 

Grease a baking sheet and scoop out into eight good sized scones. They will grow so give them some space on the sheet. Sprinkle with extra sugar for a sweeter scone or bake as-is. (We bake as-is.) Bake for 12-15 minutes or until lightly browned. 

This is a great addition to any meal and is excellent with whipped cream and tea. 


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