Measurements [American]
- 180 g flour
- 50 g sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 60 g butter
- 80 mL raisins
- 1 egg
- Either:
- 2 Tb milk
- 2 Tb cream
Preheat oven to 220 degrees C.
Whisk all dry ingredients together, including any spices. Cut in butter. Add ginger or raisins. Lightly beat egg and milk together, and add to dry ingredients. It may seem as if more milk is needed, but it isn't. Stir quickly until most, if not all flour has formed into a dough.
On a floured surface, quickly and lightly knead in any leftover flour bits. Roll dough into a circle 1/2 inch thick and 9 inches in diameter. Cut into eight triangles. If desired, brush tops with a little milk and sprinke with some extr sugar. Space evenly on a baking sheet and bake 12 to 15 minutes, until golden brown.
Replace the raisins and cinnamon with any of these delicious combinations:
Cherry almond: 80 mL , choppeddried cherries 40 g , lightly crushed or choppedsliced almonds
Chocolate chip: Reduce 2 Tb sugar . 120 mL mini chocolate chips
Cranberry orange: 80 mL , choppeddried cranberries zest of 1/2 orange
Lemon ginger: 60 g , mincedcrystalized ginger zest of 1 lemon
A basic scone based on a recipe from The New Doubleday Cookbook. Once you've made these a few times, you'll find they are very quick to whip up for breakfast on the weekends. The raisin scones are very good with fig jam, but my favorite are the ginger-lemon scones.