Cutting for Scone

Still nannyless,two of my grandkids spent the day with me yesterday. 

We baked scones. Lila wanted to make raisin scones. She became adept at cutting them and we had a delicious snack. 

Here’s the recipe:

Raisin Scones

2 cups all-purpose flour

2 tablespoons sugar

2-1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon grated lemon peel

6 tablespoons butter

1/2 cup raisins

1 large egg

1/2 cup buttermilk

Preheat the oven to 425 degrees. Lightly grease a cookie sheet. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in a bowl. Add the butter in chunks and work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the raisins. In a small bowl, beat the egg and buttermilk together and pour into the bowl with the dry ingredients. Mix until a soft smooth dough forms. Roll or press the dough on a lightly floured surface to a thickness of 1/2-inch. Cut out circles with a cookie cutter. Bake for 12-15 minutes or until scones are lightly browned and well risen. Makes about 12