It’s Sunday morning and you’re tired of the same old breakfast, you say? Take about ten minutes of your time and make some scones with items you have sitting right in the pantry (and refrigerator).
4 cups AP flour, plus additional for rolling
2 TB sugar, plus additional for sprinkling on top
2 TB baking powder
1 tsp fine ground sea salt
3 sticks of butter, cold from the fridge
5 large eggs
1 cup heavy cream
3/4 cup raisins or currants
egg wash (1 egg beaten, with a couple TB of water)
Preheat oven to 400 degrees F.
In a food processor or mixer with paddle attachment, combine flour, sugar, baking powder and sea salt. Mix for about ten seconds. Cut butter into cubes and add, mixing just until the butter is the size of peas. Beat the eggs in a bowl with heavy cream (cold) and add to mixer. Mix only until it comes together and then stop. Add the raisins or currants and blend for about five seconds. Turn out onto a floured surface. Flour your hands (dough is sticky) and pat the mixture into a square. Roll until it is about 3/4″ thick. Using a sharp knife, cut into 4″ squares, and then cut the squares diagonally into triangles. Put on a greased baking sheet. Brush with egg wash and sprinkle with sugar. Bake for 20-25 minutes or until very golden on top. Enjoy!