There is some whole wheat flour in these scones which makes me feel that I can justify a generous portion of clotted cream and lemon curd on these warm, flaky, moist raisin scones.
Coming together in less than 30 minutes whether for breakfast or afternoon tea these are scrumptious. Serve them with freshly brewed coffee or earl grey tea and for the kids a tall cold glass of milk will more than suffice.
Don’t have raisins? Currants, dried cranberries, chopped of dried figs or apricots would be delicious substitutes.
- 1 1/3 cups all-purpose flour
- 2/3 cup whole wheat pastry flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 4 tbsp salted butter
- 2 tbsp shortening
- 3/4 cup heavy cream
- 2/3 cup raisins
- 1 egg
- in a large bowl mix together flour, baking powder, salt & sugar
- in a smaller bowl beat together egg and heavy cream
- cut butter and shortening into small cubes then work into the flour until both are incorporated as pea-sized lumps
- add eggs & cream mixture then combine
- turn dough onto a well-floured surface and knead until just coming together into a large square shape to a thickness of 3/4inch
- then cut dough into small squares 4x4 and then again across the diagonal to create triangles
- bake for 15 minutes or until lightly browned at 375 degrees
- for a glossier finish, brush scones prior to baking with egg wash
- serve warm with butter and jam or clotted cream and lemon curd
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