Cream Scones

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
2 1/2 teaspoons	12ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Ground cinnamon
		Finely-grated zest of 1 lemon
2 tablespoons	30ml	Cold butter - cut small pieces
1 cup	160g / 5.6oz	Golden raisins
1/2 cup	73g / 2.6oz	Chopped walnuts - (optional)
3/4 cup	177ml	Heavy cream
1 teaspoon	5ml	Vanilla extract
		Milk and sugar mix - for glaze

Recipe Instructions

Preheat oven to 400 degrees. Grease an 8-inch circle in center of baking sheet.

In large bowl, sift together flour, sugar, baking powder, salt and cinnamon. Mix in lemon zest. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add raisins and walnuts, and toss well.

In small bowl, mix cream and vanilla. Make well in center of dry mixture and add cream. Stir just until dough pulls together. With floured hands, knead 3 or 4 times in bowl.

Pat dough into 7-inch circle on floured cutting board. Slice dough into 6 or 8 wedges, as you would a pie. Reassemble slices in center of baking sheet, leaving 1/8 inch between pieces.

Brush scones lightly with milk and sprinkle with sugar. Bake until golden brown, 16 to 18 minutes. Cool on sheet 1 minute, then loosen scones with spatula and slide batch onto wire cooling rack. Let cool completely.

This recipe yields 8 scones.

Per Scone: 275 Cal; 4g Prot; 11g Total Fat (7 Sat. Fat); 40g Carb.; 39mg Chol; 352mg Sod.; 2g Fiber.

Source:
Vegetarian Times, March 2002

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