Wednesday, May 10, 2017

CINNAMON RAISIN SCONES


100 Days of Real Food, Fast and Fabulous: The Easy and Delicious Way to Cut Out Processed Food, written by Lisa Leake 

2 c. whole wheat flour or whole wheat pastry flour, plus more for rolling
1 T. baking powder
1 T. cinnamon
1/2 t. salt
1/2 c. chopped walnuts (optional)
2/3 c. raisins
1/2 c. cold butter
3 eggs, divided
1/2 c. heavy cream
3 T. honey

Preheat oven to 400 degrees. Fit food processor with dough blade and process flour, baking powder, cinnamon, and salt. Add walnuts and raisins, then pulse until just combined.

Cut butter into tablespoon size chunks and spread across flour mixture. Pulse until crumbly. Add two eggs, cream, and honey. Process until it comes together in one smooth ball. If it's too sticky, then use your hands and a little extra flour to bring it together.

Turn dough on lightly floured surface, sprinkle with flour, and use your hands or rolling pin to pat and shape into an 8-inch round that's about 3/4 inch thick. Cut round into eight wedges and carefully transfer to ungreased baking sheet.

Whisk remaining egg with a splash of water and brush egg wash over top of dough to help with browning. Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.

Notes: We've only made these with regular flour because we didn't realize we were out of whole wheat, but we'll try it the right way eventually. We like nuts, but not in breads, so we skip the walnuts.



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