These turned out fantastic, so I thought I'd share the love and let you delve into this small tiding of the changing seasons.
Spiced Orange Raisin Scones with Spice Glaze
by Kileah McIlvain
Preheat oven to 450F
2 c. flour
4 tsp. baking powder
1 Tbsp. unbleached sugar
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
3/4 c. organic unsulphured raisins
freshly grated zest of 1 orange
(remember not to grate the pith, or it will be bitter)
Cut in with forks or pastry knife until it's about the size of small peas or so:
1/2 c. (1 stick) chilled butter, sliced into about 8 pieces
Mix together separately and gently mix into dry ingredients until JUST blended:
1 whisked egg
3/4 whole milk or cream
Turn out onto floured surface, fold in half and gently pat. Repeat 2 times.
(this folding and repeating gives some delicious fluffy layers. Remember to be gentle!)
Pat out into 3/4 or so inch-thickness
Using biscuit cutter (I used a circular 3-incher, but you may use smaller), dip edge in flour and cut out your scones, re-dipping cutter in flour after each cut. DO NOT TWIST. If you do you'll seal off your edges and be all disappointed because it won't turn out quite so flaky.
Place on baking stone (or baking sheet) and place in hot oven for about 15-17 minutes. Check at 13 minutes. When ready, scones should be golden on top and smell nigh irresistible.
GLAZE: (make after the scones come out of the oven, it only takes a minute to make)
2 Tbsp. whole milk or cream
1 c. powdered sugar (or powdered sucanat from blender)
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. orange zest (optional)
Set a drying rack over a cookie sheet and transfer scones to the drying rack.
Drizzle about a tablespoon or so of glaze generously over each scone.
Best served piping hot. Makes about a dozen medium sized scones or about eight large scones.