I’ve made these scones in several different variations, all with tasty results. They are inspired, once again, from one of my favorite cookbooks, A Homemade Life. You can try lemon raspberry, whole wheat flour and mixed berry, ginger apricot, or even chocolate chip! Scones are hard to mess up. Just add roughly half a cup of your fruit or other mix ins, and if you’re using something moist like fresh berries, cut down on the amount of half and half in the recipe by about 2 tsps. Play around with it!
2 cups all purpose flour (or 1 cup all purpose and 1 cup whole wheat)
2 tsp. baking powder
1/2 tsp. salt
4 1/2 Tbs. cold, cubed, unsalted butter
3 Tbs. sugar
2 Tbs. lemon zest
1/2 cup golden raisins
2 Tbs. lemon juice
1/2 cup half and half
Preheat oven to 425. Combine flour, baking powder, and salt. Add butter cubes and mix with fingers or a pastry cutter until butter becomes small, pea-sized pieces. Add sugar, lemon zest and raisins. Stir well. Beat egg with lemon juice and half and half. Mix the wet ingredients into the dry ingredients. Mix with a wooden spoon until it gets too sticky. Switch to using your hands to bring the dough together into a loosely formed ball. Turn out onto a floured surface. Use your hands to press the dough into a flat circle, about 8-9 inches across. Divide the dough into halves, then quarters, then eighths. Grease a cookie sheet with butter. Arrange scones on sheet and bake for 10-12 minutes until just barely golden on top. You’ll want to check the bottoms because those will brown before the tops. If the bottoms are brown, take them out. Serve warm with butter and jam or lemon curd.