It's pretty bad when you look into your fridge and see: butter, eggs, heavy cream, buttermilk, and milk, but no veggies or fruit. I live on veggies and fruit because it's the only way that I can justify eating any of the baked goods that I make. Unfortunately, with no fruit for breakfast, I had to whip something up this morning so I had something in my stomach going into the long day at work followed by a 3 hr cake decorating class. When I think quick, for some reason muffins don't come to mind, scones do - so raisin scones it was!
When making these, I stole some ideas from America's Test Kitchen when I saw them making blueberry scones. I'm not a fan of blueberry scones, I like the more traditional add-ins of currants or raisins, but the technique was interesting. I grated the frozen butter, then threw it back in the freezer while I mixed up the dry ingredients. After tossing in the butter and using a fork to combine the egg and cream in, I gave it a letter fold (yay flaky layers!). Back into the freezer the whole thing went for 5 min while I steamed my raisins until they were nice and plump. Once they were cool, I took the dough out, rolled it into a large-ish rectangle, and scattered on the raisins. Once it was rolled up, I took out my trusty dough scraper, cut it into 4 quarters and then halved those so that I had 8 triangle scones. A brushing of cream and sprinkling of sugar, and they were ready for the oven! 20 min later - breakfast!
1 large egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, cut into small pieces and chilled
3/4 cup dried fruit (currants, cut-up apricots, raisins)
Center over rack and preheat the oven to 400 degrees.
Stir egg and cream together.
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Drop in butter pieces and toss with fingers to coat with flour. Then,
working with your fingers, cut and rub mixture until pebbly.
Pour egg and cream mixture over the dry ingredients and stir with a fork
just until the dough comes together. Gently knead a few times to tighten
Lightly dust work surface. divide dough in half. pat dough into rough
circles about 5 in. in diameter, cut each round into 6 wedges, and place on
a well-oiled (or parchment-lined) baking sheet.
Bake scones for about 20-22 minutes, until the tops are golden and
"firmish." Cool on a baking rack at least 10 min.