Serves: 5
Total Calories: 652
Yield: 12 Scones

2 cups unbleached flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 cup (1 1/2 sticks) cold butter cut into 1 inch slices
2 eggs lightly beaten
3/4 cup heavy cream
1/2 cup raisins or dried currants
1 egg yolk plus 1 tablespoon heavy cream
3 tablespoons sugar for topping

1. Preheat the oven to 350ºF. Lightly butter a large baking sheet and set aside.

2. Place the flour, sugar, and baking powder in a large mixing bowl. Add the butter and lightly work it in with your fingertips until the mixture is crumbly and resembles coarse meal. Add the eggs and cream, and blend in with a spoon, stirring as lightly as possible. (Remember, the less workout you give this dough, the lighter your scones will be.) Fold in the raisins.

3. Transfer the dough to a lightly floured board and gently shape into a 1/2-inch thick rectangle. Cut the dough into 6 squares, then cut the squares diagonally to make 12 triangles. Place on the prepared baking sheet, leaving enough room between them to allow for expansion.

4. In a small bowl, beat together the egg yolk and cream, then brush some on top of each scone and sprinkle with sugar. Bake for 20 to 25 minutes, or until light golden brown. Serve hot from the oven.

Nutritional Facts:

Serves: 5
Total Calories: 652
Calories from Fat: 371

More Recipes from the Great Natural Breads Made Easy Cookbook:
Yellow Corn Bread
Scottish Soda Bread
Irish Soda Bread
Fruit and Honey Loaf
Date Nut Bread
Cranberry Nut Bread
Carrot Bread
Zucchini Bread
Pumpkin Bread
Down-Home Biscuits
Basic Muffins
Corn Muffins
Scones