My Mother, my friend so dear,
Throughout my life you’re always near.
A tender smile to guide my way,
You’re the sunshine to light my day.
2 Cups all-purpose flour
¼ Cup sugar
2 T Baking Powder
1/8 t salt
1/3 cup unsalted butter, cut into small cubes
½ Cup heavy cream
1 Large egg
1 ½ t vanilla extract
½ cup raisins or currants
Preheat oven to 425 degrees. Lightly butter a cookie sheet.
In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Add the chilled butter cubes to the flour mixture and incorporate with a pastry blender or with two knives cutting across each other. Keep cutting the butter into the flour until you have coarse crumbs.
In a small bowl stir together egg, cream, and vanilla. Add wet ingredients to dry ingredients and toss with a spoon to mix together. Stir in raisins. Turn finished dough out onto a floured work surface, and pat the dough into a uniform ½” thickness. Using a 2.5” round cooking cutter, form the scones. Place on a buttered cooking sheet.
Bake at 425 degrees for 13 to 15 minutes, until lightly browned on top. Remove from the oven and use a spatula to transfer the scones to a cooling rack.
Eat right away warm with your favorite fruit preserves, or let cool completely and seal them in plastic wrap to serve later.
This citrus curd is a wonderful accompaniment to my classic scones. I think the freshness of the citrus offsets the creamy, buttery taste of the scones nicely.
2 Large eggs plus 2 egg yolks
¾ cup sugar
1/3-cup fresh squeezed lemon juice
1/3 cup fresh-squeezed orange juice
1 t lemon zest
1 t orange zest
Pinch of salt
1/3 cup of unsalted butter, cut into cubes
Put eggs and egg yolks in a bowl and whisk to combine. Place a saucepan over medium heat, and add eggs to the pan. Add lemon juice, orange juice, lemon zest, orange zest, sugar, butter, and a pinch of salt. Whisk the mixture continuously until it starts to bubble and thicken. Remove from heat and transfer to a heatproof bowl. Let cool slightly, then cover with plastic wrap and place in the refrigerator.