Raisin Scones

We had some Texan friends visiting this week and made sure to introduce them to a few English delicacies.  Fish and chips with mushy peas at our favorite pub was included on the list, and they were even brave enough to try marmite on hot buttered toast! 


On their last day here, I baked up a big batch of these raisin scones to serve for tea.  They are light and soft, rather than the dense and hard scones you're often served in a cafe.  


These are best eaten on the day they're made.  Serve with stirred clotted cream (or butter if clotted cream isn't readily available) and strawberry jam. 


Raisin Scones
makes about 20 scones


2 cups all-purpose flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup raisins
3/4 cups milk
1/2 cup cold water


Preheat the oven to 375F/ 190C.  Grease a 9x9 inch metal baking pan.


Mix the flours, sugar, baking powder, baking soda, and salt in a bowl.  Cut in the butter with a pastry cutter or two knives.  Stir in the raisins.  Add the milk and water, tossing with a fork just until the mixture comes together (it will be pretty sticky, as if it has too much liquid).  


Turn dough out onto a liberally floured surface.  Knead about 10-15 times, adding more flour as necessary to keep the dough from sticking to the surface.  


Roll out to a 1 inch thickness.  Cut out circles with a 1.5 or 2 inch round cookie or biscuit cutter.  Place the rounds so that they are touching each other in the greased baking pan.  Brush the tops with a little milk.


Bake at 375F/ 190C for about 12-15 minutes.  Serve immediately with butter (or clotted cream, freshly stirred) and jam.