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Moist, flaky lightly lemony scones studded with Earl Grey soaked golden raisins are perfect to nibble while watching Downton Abbey or just because you can.
In a medium sized bowl, add the raisins to the hot tea. Cover the bowl and let the raisins soak at least one hour before proceeding with the rest of the recipe.
Preheat the oven to 400°F. Line a baking sheet with a Silpat or parchment paper and set aside.
Pour the raisins and tea into a fine mesh strainer and let the raisins drain thoroughly.
Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work it in, leaving some slightly larger pea-sized, or even larger flakes of butter.
Add half of the lemon zest, and the drained raisins to the flour, then toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream, 1 tablespoon at a time, until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass that you can turn out onto a very lightly floured surface.
Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to the lined baking sheet. Use a bench knife or chef’s knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.
Whisk together the remaining lemon zest, the lemon juice and the sweetened condensed milk until smooth. Lightly brush the tops of the unbaked scones with the glaze.
Bake for about 30 minutes, or until the scones are puffy and golden brown on top.
Spoon any leftover glaze on the hot scones and spread it over the tops. Let cool ’til comfortable to handle!
Fresh sweet onions, sharp cheddar, crisp, sweet, nutty corn bead all in one muffin. Perfect as a side to fish or steak, with a picnic or in the morning. Add a grind of black pepper before baking for an extra kick.
Big Mama’s originals get a twist with various herbs and cheeses.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!