Lemon Raisin Scones

This is a slight twist on my standard raisin scone recipe which is a no sugar added recipe. Find that recipe here: http://rockrecipes.blogspot.com/2008/04/no-sugar-added-raisin-scones.html?pfstyle=wp

This recipe does have sugar in it but you could easily make it without the sugar if you prefer. You can also cut these out with a biscuit cutter if you prefer not to make such large scones. This weekend, we had these warm out of the oven with dairy butter melting through them for Brunch...now that's a reason to get out of bed!

Lemon Raisin Scones

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:

3 cups flour

2/3 cup sugar

4 tsp baking powder

½ tsp salt

Zest of one lemon, finely grated.

Cut in:

¾ cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

1 cup raisins (light or dark, your preference)

Mix together:

Juice of one lemon

2 tsp vanilla extract

1 cup milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.