Scone Ingredients:

  • 2 1/4 cups Graham flour
  • 3 tablespoons Light brown sugar -- packed
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter -- cold into pieces
  • 1/2 cup Pine nuts
  • 1/2 cup Golden raisins
  • 2 Eggs
  • 2/3 cup Buttermilk

Recipe By : The Art of Quick Breads, Beth Hensperger

Scone Preparation:

Preheat oven to 400 degrees; grease a baking sheet or line with parchment. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Add the pine nuts and the raisins; toss to combine. In a small bowl, whisk together the eggs and buttermilk. Add to the dry mixture and stir until a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead about 6 times, just until the dough holds together. Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones about 1 inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden brown. Serve immediately.