Ingredients

  • 41/2 Cups pastry flour
  • 1/2 Cup sugar
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 1/2 Tablespoon ground nutmeg
  • 1 Teaspoon whole caraway seeds
  • 3/4 Cup unsalted butter*, cut in 1-inch cubes and chilled
  • 3/4 Cup California golden raisins
  • 1 Cup California Zante currants
  • 3 Tablespoons Irish whiskey
  • 2 eggs
  • 3/4 Cup cold heavy cream
  • 1 Tablespoon finely grated fresh lemon zest
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons finely chopped candied lemon peel
  • Milk, as needed
  • Coarse sugar, as needed

Procedure

Sift pastry flour, sugar, baking powder and salt together into large bowl; stir in nutmeg and caraway seeds. With pastry blender, cut in cold butter until mixture resembles coarse crumbs with small chunks of butter still visible. Chill for 1 hour. Meanwhile, measure raisins and currants into small bowl; stir in whiskey and let stand, 15 minutes.

Whisk eggs together with heavy cream, lemon zest and vanilla; stir into chilled flour-butter mixture just until dough forms. Add raisins, currants and whiskey together with candied lemon peel and mix just till fruit is incorporated. Shape dough into flattened rectangle; wrap and chill at least 1 hour more.

To bake, preheat oven to 350°F and line half-sheet pan with parchment paper. Unwrap dough onto lightly floured work surface and roll to 3/4-inch thick. Cut 3 X 4 into twelve 4-inch squares and divide diagonally to make 24 triangular scones. Arrange on prepared pan; brush tops with milk and sprinkle with coarse sugar.

Bake at 350°F for 20 to 25 minutes until golden brown. Remove from pan and serve warm or cooled, as desired.

Note: King Arthur pastry flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.

Nutrition Facts Per Serving

Calories 200 (Calories from Fat 40%); Total Fat 9 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 45; Sodium 120; Potassium 174; Total Carbohydrate 27; Dietary Fiber 2; Sugars 12; Protein 3; Calcium 63; Iron 1;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.