The Covered Dish - Raisin Scones

As soon as I chose this recipe I wondered how many would say: ‘Oh Gross’! However; in my ‘day’ raisins were a constant in my home. Raisins were always in my mother’s cinnamon rolls, inside Grandma’s rice pudding, in cookies, in a bowl, on the table at school, and always used in a raisin sauce when we enjoyed sliced ham or ham steak. Sometimes mother would soak them overnight to make them nice and plump for her raisin sauce. When you travel back in time you will find raisins have been a main staple in homes for a very long time. If there was a death in the family raisin pies were taken to the family, because everyone had dried raisins.
For those who said ‘gross’ to the whole idea of raisins, no fret, you can change this scone recipe out to a dried cherry, cranberry or even a blueberry. With blueberry and cherry the flavor of almond goes nicely instead of using lemon. Lots of room to adapt to your liking.
This recipe will yield about 12 scones. Some bakers cut each scone individually. With the style implemented here the scones are cut when served, which helps to keep them moist. I also like to cut them like a biscuit so each one has sealed edges.
A simple baked good can make someone’s day. Great for breakfast with fruit, as an after school snack, or even dessert. Do be prepared when folks look at you and say:
‘What’s a scone?’ I’ve had it happen several times. How do I respond? I say it’s a sweet biscuit with a light icing glaze. For me it’s totally true, because the base foundation of this recipe is my mother’s cloud biscuits!
On the home-front we are busy making plans for the Monopoly Tournament, to be held here on May 2nd.
I’m still in the midst of Easter preparations. Do to family schedules we are having Easter dinner, next Sunday the 12th. That gives me a bit more time to work on the gardening out front and possibly get some mulch down.
It’s good to hear the birds singing outside and the promise of new growth as spring awakens. Cook, plan, prepare, but remember it’s ok to have a frozen pizza or a good ole ham sandwich when things are crazy! Simply yours, The Covered Dish

Raisin Scones
2 cups all purpose flour
2 tablespoons baking powder
1⁄2 teaspoon baking soda
2 tablespoons granulated sugar
Lemon zest, I love lemon so I’d use an entire lemon!
1⁄2 cup cold butter
1⁄2 cup of raisins
3⁄4 cup buttermilk
Preheat oven to 350 degrees
Combine the first six ingredients, whisking or stirring to blend. Cut in the cold butter with a pastry cutter or a fork. Add the buttermilk and bring all ingredients together; adding the raisins last.
On a floured work surface knead the dough about 6 times. Over kneading will make the scone/biscuit tough.
Divide the dough in half and roll each into a 7 inch circle. Use additional flour as you work the dough. Roll dough into the shape and then using a sharp knife mark the dough into 6 pie wedges, but do not cut all the way through the dough. Place the 2 rounds onto a parchment covered cookie sheet. Bake for 10-15 minutes, you can use a toothpick to make sure the scone is done. This should yield (2) 7 inch rounds with 6 pieces each. I allow mine to cool and then I make a light glaze to drizzle over the scones. Glazes can have extracts added to enhance the chosen flavors.