Prep 15 mins
Cook 20 mins
A rich tender scone. Perfect for tea-time (or coffee:) Glorious served with butter, clotted cream or preserves. Great hot out of the oven or cooled. Extra care must be taken to ensure that the dough is not overmixed; this will result in a tough scone.
- 3 3⁄4 cups all-purpose flour
- 8 teaspoons baking powder (8 teaspoons is correct)
- 1 dash salt
- 1⁄2 cup fine sugar
- 1⁄2 cup butter, chilled
- 1⁄2 cup shortening, chilled
- 1 cup dark seedless raisins (presoaked in boiling water and drained)
- 2 large eggs, lightly beaten
- 1 cup evaporated milk (not skim)
- fine sugar, for sprinkling
- In a large bowl stir together flour, baking powder, salt and sugar.
- With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
- Stir in drained raisins.
- Combine eggs with evaporated milk.
- Add all but about 4 tablespoons of liquid to the flour mixture.
- With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
- Cover and set aside for 5 minutes.
- Meanwhile preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or lightly greased aluminum foil.
- Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
- Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
- Bake at 425 degrees Fahrenheit for 10 minutes.
- Lower temperature to 350 degrees Fahrenheit.
- Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
- Enjoy piping hot with butter or at room temperature.
- Best if eaten with 1 or 2 days.