Spicy Raisin Scones

 

These scones are delicious.  The combination of spices is excellent.  You can substitute any self-rising flour, but I always use White Lily.

 

 

2 1/4
cups White Lily self-rising flour
1/4
cup sugar
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/4
teaspoon cinnamon
1/8
teaspoon cloves
1/8
teaspoon ginger
1/4
cup chilled butter
1/2
cup raisins or currants
2
large eggs
1/2
cup milk

 

 

Preheat oven to 400°.  Lightly grease baking sheet.  Combine flour, sugar, salt, and spices in a mixing bowl.  With pastry blender, cut butter into flour until mixture resembles coarse crumbs.  Stir in raisins.  In a small bowl, lightly beat one egg.  Combine egg and milk; add to flour mixture, and stir until combined.

 

Turn dough onto lightly floured surface.  Knead gently 10 to 12 strokes.  On lightly floured surface, pat or roll dough to 3/4-inch thickness.  Cut with 2-inch round or other decorative cutter.  Dough may also be patted into a 3/4-inch thick circle and cut into wedges.  Transfer to baking sheet.  Beat remaining whole egg and brush on tops of scones.  Bake 10 to 12 minutes or until golden brown. 

 

Makes 10 scones.