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Abigail's Elegant Victorian Mansion Historic Bed & Breakfast Inn Eureka, California Architectural wonder in the heart of California's rugged North Coast and giant Redwood forests! Contact Info | Email this page to a Friend | Click to see a map  | Visit our Web Site Additional Pages... Introduction Area Attractions and Activities Guest Rooms/Rates Dining Room Our Favorite Recipes Special Packages

"A welcome change from the usual muffins, these scones have a very delicate taste and are wonderful with scrambled eggs or simply with a bowl of fresh fruit." - Lily Vieyra

1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut in small pieces
1/2 cup golden raisins
Grated rind of small orange
1/2 cup buttermilk (or 1/2 cup milk with 1 tablespoon lemon juice)
Enough milk or cream to brush top of scones
2 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon

Preheat oven to 425^oF. Place first 5 ingredients in a medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles course meal. Add raisins and orange rind. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle 1/2" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet (parchment paper also works). Space about 1 1/2" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh.

Variations: Substitute dates for raisins or try chocolate chips.

Makes 12 scones.

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