Raisin Scones

Scones make a great addition to the holiday brunch table

Brunch can be a go-to meal when hosting loved ones for the holiday season. When holiday parties run late into the night, both hosts and their guests may not want to jump out of bed first thing in the morning. A late-morning brunch from the comforts of home can be ideal in such situations. As everyone starts to emerge from a good night’s sleep, holiday hosts can whip up a batch of these “Raisin Scones” courtesy of Lines+Angles.

Raisin Scones
Makes 10 to 12 scones

2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon cream of tartar
1⁄4 cup butter
1⁄4 cup superfine sugar
1⁄3 cup raisins
2⁄3 cup milk
1 teaspoon fresh lemon juice
Confectioners’ sugar, for dusting

1. Preheat oven to 425 F. Grease and lightly flour a baking tray. 
2. Sift the flour, baking soda and cream of tartar into a large mixing bowl. Lightly cut in the butter until the mixture resembles coarse breadcrumbs. 
3. Stir in the sugar and raisins. Make a well in the center and pour in the milk and lemon juice. Mix to a soft dough and turn out onto a lightly floured work surface. 
4. Knead lightly until smooth and roll out to a 1⁄2-inch thickness. Cut out rounds using a 2-inch cookie cutter. Re-roll the scraps and cut out more rounds. 
5. Place the scones on the baking tray and bake for 10 to 15 minutes, or until cooked through and golden. Cool on a wire rack. Dust lightly with icing sugar.