California Raisin Scones
Serve these raisin scones with coffee or tea for a midday treat.
- 1 cup California midget raisins
- 2/3 cup red wine
- 1/2 cup sugar
- 2/3 cup heavy cream
- 1 egg
- 1/3 cup milk
- 2 1/2 cups bread flour
- 1/3 cup cake flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
Put raisins into a small bowl and add wine. Stir and set aside. Beat sugar and heavy cream together till light and creamy and sugar is all dissolved. Add egg and milk gradually; mix well. Stir in flours, baking powder and baking soda. Drain raisins and add to dough; stir to combine thoroughly. Divide dough and spoon into large muffin cups or ramekins. Let stand for 30 minutes and then brush with beaten egg yolk and bake at 350ºF for 15 to 20 minutes or until golden brown. Serve warm.
Nutrition Facts Per Serving
Calories 300 (21% from fat); Total Fat 7g (sat 4g, mono 2g, poly 0g, trans 0g ); Cholesterol 45mg; Protein 6g; Carbohydrate 51g; (Dietary Fiber 2g; Sugars 23g; ); Iron 2mg; Sodium 300mg; Calcium 35mg; Potassium 256mg
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