Makes 8 servings (2 dozen scones) (serving a crowd?)
- 8 oz raisins (about 1¾ cup)
- 1 cup of hot water
- 4 cups flour
- 1 cup sugar
- 1 teaspoon very finely grated orange zest
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 6 oz butter (a stick and a half)
- 1 cup of buttermilk
Special equipment
- parchment paper
microplane
pastry cutter
Method
- Preheat the oven to 350°. Soften the raisins in the water as you start to work. Blend together the dry ingredients and then cut in the butter to a fine mealiness. Go ahead and use your hands; that's the best way to insure that the orange zest is evenly distributed. Now stir in the buttermilk and raisins, drained, to form a soft dough. Place about 2 heaping Tablespoons of dough for each scone on a parchment-lined baking pan. You needn't form them into balls or discs; they'll spread and level as they rise. Bake for 15 minutes. Makes two dozen scones (3, yes, 3 per person).
Notes
- The recipe's not original, we're afraid, passed from hand to hand, with minor modifications over the years. The original source is lost.
Don't let anybody sample the dough. Once they discover how tasty it is raw, you'll likely lose half your batch. And don't think we're joking.
Suggestions
- Serve with Honey Butter, Orange Butter, or, as Garmey suggests, with a traditional northern Rum Butter.
For a darker finish, you can brush the tops with milk before baking.
Hrmmm. Would be tempting to soak those raisins in whiskey instead of water, wouldn't it?
For a gluten-free version, half the recipe, use a 1:1 GF flour, and add 1 teaspoon of xanthum gum for each cup of flour. Dollop out only 1 heaping Tablespoon of dough for each scone.
