In my newfound passion for scones, I have tried yet another recipe. In addition to the fruit flavors, this recipe has an option for adding allspice, which I liked well enough, but I plan on trying them without it next time.
Thanks to my silicone baking mat, I was able to get my dough into an exact 8″ round, the precision of which is pleasing to my inner baking perfectionist. The top is brushed with milk and sprinkled with sugar.
These are American-style biscuits, leavened with baking powder. They are much more like British scones than British biscuits.
Makes: 12 muffin sized biscuits
Baking temperature and time: 375°F for 13 minutes
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter, lard, or shortening
- 2/3 cup milk
- 1/4 butter
- Cinnamon sugar (1/4 cup sugar and cinnamon to taste)
- 2/3 cup raisins
- Combine the dry ingredients in a mixing bowl and whisk them together.
- Using a pastry cutter or your hands, blend the fat into the flour mixture.
- Add the milk to the dough and blend it in thoroughly, making a ball of dough.
- On a floured surface, roll the dough into a 12″ x 16″ rectangle.
- Melt the 1/4 cup butter and spread it evenly over the dough.
- Sprinkle the cinnamon sugar over the dough, then spread the raisins evenly on its surface.
- Cut the dough into five equal length-wise strips. Take one strip and stack it on the next. Repeat three times until all five strips are in one stack.
- Cut the stack into twelve equal pieces, then put them in a greased muffin tin, with the layers facing up (see pictures).
- Bake at 375°F and check after 13 minutes.
These have long been a favorite breakfast treat in my family. They are scrumptious, but it’s also fun to pull them apart to eat them, though not necessary; you can just chomp down on one if you can’t wait anymore!