Raisin Scones

Try this Raisin Scones recipe, or post your own recipe for Raisin Scones

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Raisin Scones Ingredients

1/2 ts Saffron Threads	1 tb Lemon juice
3/4 c Buttermilk (180ml)	2 tb Sugar
2 c Whole wheat flour (260g)	1/2 ts Ground cumin
6 tb Butter, in pieces (75g)	1/2 c Raisins (120g)
4 ts Baking powder	g Zest of one large orange
1/2 ts Salt

Instructions for Raisin Scones

Cumin and saffron combine here with raisins to make a heavenly version of this popular breakfast bread. Steep saffron in lemon juice for 20 minutes. Sift together dry ingredients. Cut butter into flour coarsely. Add raisins and zest, mix well. Add saffron to milk, mix well, then add to flour to form dough. Before lifting dough from work bowl, flour a surface large enough to make about a 9-inch circle. Preheat oven to 450F (232C). With a floured knife blade, cut the dough into 8 wedges. Transfer the dough onto a greased cookie sheet and bake for 15 to 20 minutes until browned and cooked through. Serve warm. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: Cuisine: Uncategorized

More like this...