Raisin Scones
Some of you may remember the delicious scones that Shoshana served at one of our Albion forays. Here she has given us her recipe.
by Shoshana Abrass
Raisin scones. Photo by Lisa Tesler
Method
Combine the fresh milk with 1 1/4 tablespoon (i.e., 1 tbsp. plus 3/4 tsp.) of lemon juice, and stir it briefly.
Let stand at room temperature, undisturbed for 5 or 10 minutes until the milk sours* and curdles. You'll know it's ready when it thickens slightly and tiny curdled specks form on the sides of the glass.
Mix the melted butter, brown sugar, and raisins in a bowl.
Mix the salt, baking soda, and baking powder together, and stir it thoroughly into the bowl.
Add the soured milk to make a soft batter.
Drop large spoonfuls onto a greased cookie sheet.
Bake at 375°F until lightly browned and they spring back to the touch (about 15-20 minutes).
* Soured milk is not the same as spoiled milk. The acid in freshly soured milk reacts with the baking soda to create carbon dioxide bubbles in the dough. This makes the scones more light and fluffy, and gives a clean, tangy taste similar to buttermilk while being a little less rich.
Recipe contributed:
February
1992
Objective:
Dessert
Total Time:
About 1.5 hours
Yield:
10 to 12 large scones
Suggested Mushrooms:
- Without mushrooms (non applicabilis, sine fungis)
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Ingredients
1/2 Cup melted butter
1/2 Cup brown sugar
1 Cup raisins or walnuts
3 Cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp. baking powder
1 1/4 Cups (10 fl. oz.) whole milk*
1 1/4 tablespoon (i.e., 1 tbsp. plus 3/4 tsp.) lemon juice (or white vinegar)
Cookie sheet
Butter or your preferred grease for the cookie sheet