Set the rack in the middle level of the oven and preheat to 375 F
2 1/4 cups all purpose flour
1/4 cup golden raisin and peach
1/3 cup sugar
1 tbsp baking powder
1 tsp cream of tartar
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut into 12 pieces
1 large egg
1/2 cup milk
1 cookie sheet or jelly-roll pan lined with parchment or foil
2. Combine the flour, sugar,baking powder,cream of tartar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture is mealy but dry and powdery.
4. Quickly whisk the egg and milk together and use a fork to toss the egg mixture,peach,and raisins into the flour mixture ,continuing to toss until all the flour mixture is evenly moistened.
Place the dough couple of inches apart on the prapared pan.
Brush with eggwash or sprinkle with sugar on top
Bake the scones until they are very deep golden and firm ..about 12 t o 15 minutes
Posted under PEACH AND RAISIN SCONES
This post was written by admin on August 22, 2011
