Just in time for St. Patrick’s Day, another scrapbook page from Annie.
from the kitchen of Libby McCormack Cooper
These are so easy to make, especially if you have a stand mixer. I made them every year for St. Patrick’s Day at school. With only half a stick of butter for a big batch, they are pretty low in fat, if you worry about such things. And people tell me they have magical healing qualities so are the perfect gift to take to an ailing friend.
4 cups flour
1/2 cup sugar
1 tsp baking soda
3 tsp baking powder
1/4 tsp salt
4 Tbsp. butter
1 cup raisins
1 3/4 cup buttermilk (or milk soured with 2 Tbsp. vinegar or lemon juice)
- Preheat oven to 400.
- Mix dry ingredients. Cut in butter. Add raisins. Add milk and egg. Mix until dough forms.
- Knead 2-3 minutes on floured board. Divide dough in half. Pat each half into a flat circle, about 12 inches across.
- Cut each circle into 12-16 wedges. This is the shape my grandmother made her scones. At this point you can sprinkle them with course sugar, such as Demerara, if you like.
- Bake 10 minutes on lightly greased or sprayed cookie sheet. As soon as they are cool, place them in a zippered plastic bag. Serve with marmalade, raspberry jam or lemon curd.
Variations: Raisins can be replaced with currents, dried cranberries, or other fruit. The cranberries work especially well if you substitute a little orange juice for some of the liquid and add a bit of grated orange peel. I’ve also added nuts or chocolate chips from time to time.