I cannot get enough of these scones. The combination of buttery scone, piney rosemary, and a kick of sweet from the raisins is irresistable to me. I eat them straight from the oven with black coffee.
I got the idea from a library cookbook, but adapted the recipe to use my favorite scone recipe from Recipes from the Old Mill.
Rosemary Raisin Scones
Mix in mixing bowl:
1 cup whole wheat flour
1 cup all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried rosemary
Cut in with pastry cutter:
1/4 cup cold butter
1/2 cup raisins
Separately, mix together until frothy:
2/3 cup milk
Add milk mixture to dry ingredient mixture. Mix briefly until the mass comes into a soft dough. Press together with hands as needed to make a uniform dough.
Divide into 2 portions. Place each portion on a well-greased baking sheet. Use your hands to press each portion into a rough disc, approximately 7" in diameter. Use a knife to make an X, making each disc into 4 wedges. It will seem as if the dough isn't really cut, but you will be able to break the scones off after they're baked.
Bake at 425 F for 15 minutes. Break into wedges. Eat hot or warm. Scones, like biscuits, freeze well.
Good morning, Ben. I love your sober face in the sunlight.