by Lynn Byrne
Last summer when I hosted blogger buddies Young, Audrey, Sarah and Jennifer at my Montauk house, I served them fresh berries and homemade scones for breakfast on the deck. I was delighted when they praised the scones. Ok–they inhaled them.
I promised the recipe. Drumroll please, for the great secret. I make the scones from a mix!!
But there is a trick–I do not follow the instructions on the box. They are still a snap to put together, however, and here is how I do it.
LYNN’S RAISIN SCONES
1 box of King Arthur Flour’s Cream Tea Scone Mix. (Important: follow this recipe and not the one on the box!) You can buy the mix on the King Arthur website.
1/2 teaspoon salt
1 large egg
1 cup heavy cream
1 cup raisins (I like to use a mix of golden raisins and dark raisins when I have both on hand)
sugar for sprinkling on top
1. Preheat the oven to 400 degrees. Grease a baking sheet.
2. Whisk cream and egg in a medium size bowl with a fork. Mix in the scone mix with a fork, until moistened. Use the fork to stir in the raisins.
3. Turn the dough out onto the cookie sheet. Dough will be thick and there maybe some dry bits. If necessary, gently knead in any dry bits once or twice. Don’t over knead or scones will be tough.
4. Shape the dough into a 9 inch circle. Cut the circle into 8 wedges. Sprinkle the top with sugar.
5. Bake 16 to 18 minutes, until the scones are a light golden brown.
6. Allow to cool and enjoy!
I do think tea and scones in the Downton Abbey kitchen would be just perfect! And I am lusting over all of Mrs. Patmore’s copper cookware.
First image from Sarah Sarna’s Instagram–be sure you are following her! Other food images, my own. Kitchen image.