“The scones from Bon Bonerie in Cincinnati are moist, light and sweet,” says John Van Eeckhout of Norfolk, Virginia. “When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery’s adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee.”


Raisin Scones are also delicious served with butter and jam.

Makes about 22 scones.

INGREDIENTS

  • 4cups all purpose flour
  • 1/2cup sugar
  • 4teaspoons baking powder
  • 1/2teaspoon salt
  • 12tablespoons (1 1/2 sticks) chilled unsalted butter, diced
  • 1/2cup golden raisins
  • 1/2cup raisins1cup whipping cream
  • 3large eggs
  • 1tablespoon vanilla extract
  • 1tablespoon grated lemon peel2teaspoons water

    DIRECTIONS

    Preheat oven to 400°F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins.
    Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.


    Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.