Food & dining

Seasonal Recipe

Recipe for apple cider scones

Karoline Boehm Goodnick for The Boston Globe

Makes 8

Instead of cutting individual scones, this dough is shaped into a round, cut into wedges, and baked without separating them, which makes especially tender sides. Serve plain or with butter and jam.

2cups flour
½teaspoon salt
2teaspoons baking powder
¼teaspoon baking soda
¼cup granulated sugar
6tablespoons cold unsalted butter, cut up
cup golden raisins
½cup apple cider
Extra flour
(for sprinkling)

1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

2. In a bowl, combine the flour, salt, baking powder, baking soda, and sugar. Use your fingers to blend them. With your fingers or 2 blunt knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins.


3. In a bowl, whisk the egg and cider. Pour the liquids over the flour mixture and stir with a fork until the mixture holds together. Turn the dough out onto a lightly floured counter. Knead 12 times or until it forms a ball.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. Transfer the dough to the baking sheet. Pat it into a 7-inch circle. With a knife dipped in flour, cut the circle into fourths, then cut each quarter in half again, to make 8 wedges. Do not separate the wedges.

5. Bake the scones for 25 minutes or until lightly browned. Transfer the sheet to a wire rack to cool for 5 minutes. With a wide metal spatula, transfer the entire round to the rack to cool slightly. Serve warm, breaking off the wedges. Jean Kressy