The Coffee Trader's Scones

Recipe courtesy of Chef Charles Aprahamian.

4 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1 cup (2 sticks) cold butter
1/2 cup raisins
2 tablespoons sherry
Zest of 1 orange
Zest of 1 lemon
1 cup heavy cream
1 egg, beaten

Sift flour, baking powder, baking soda and sugar into a bowl. Add butter that has been cut into pieces. Blend with a pastry blender (or hands) until butter pieces are the size of small peas. Form a well in the center of ingredients and add raisins, sherry, zests and cream. Mix until all ingredients hold together to form a smooth dough.

Roll dough out onto lightly floured board until it is 1 1/4- to 1 1/2-inches thick. Cut into 2-inch circles using a glass or cutter. After cutting, scoop up leftover dough, mix again, roll out and cut again. Do this until all dough is used. Place scones on lightly greased baking sheet. Refrigerate about one-half hour. Brush with beaten egg.

Take scones directly from refrigerator and put into oven. Bake in 350-degree oven about 15 minutes or until golden brown. Makes about 15 scones.


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