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The Boston Globe

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
1egg
½cup apple cider
Extra flour
(for sprinkling)

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

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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.

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

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