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.
| 2 | cups flour |
| ½ | teaspoon salt |
| 2 | teaspoons baking powder |
| ¼ | teaspoon baking soda |
| ¼ | cup granulated sugar |
| 6 | tablespoons cold unsalted butter, cut up |
| ⅓ | cup golden raisins |
| 1 | egg |
| ½ | cup 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.
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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