NOT Lovin’ the Dental Surgery!
This is what I want to be eating right now…
Flaky, crumbly scones packed full of raisins and some delicious whole wheat flour with
a crunchy topping of carmelized white sugar.
Keep reading and I’ll give you the recipe, I promise!
Instead, I’m eating these things today…..
I shouldn’t complain really. I (heart) cream of wheat!
I’m also eating this. Have you tasted this soup? It’s incredible and delicious and doesn’t involve chewing.
That’s why I’m eating this today. You should feel sorry for me and eat some too!
This is also on my list (but in raspberry cheesecake flavour)
Gifts of ice cream are super when you’ve been to the dental surgeon to have a Molar and Wisdom tooth taken out!
I thought I was sittin’ pretty last night when my mouth was still frozen and nothing hurt very much but now it’s 4am and sitting in front of my computer full of
IB profin and T3’s with an ice pack on my face dreaming about raisin scones and chewy bread!
Soooo back to these babies…..
Raisin Scones recipe from King Arthur Flour
2 3/4 cups all purpose flour (I subbed 3/4 of a cup with whole wheat flour)
1/3 cup sugar
3/4 tsp salt
1 tbsp baking powder
1/2 cup cold butter
1 cup-2 cups raisins (or dried fruit of choice, chocolate chips, nuts, or any combination you desire)
2 large eggs
2 tsp vanilla extract
1/2 cup – 2/3 cup half and half or milk
2 tsp milk
2 tsp white sugar or cinnamon sugar
Whisk together all of the dry ingredients together. Work the butter into the dry mixture using a pastry blender or a food processor until the mixture is crumbly ( a few larger pea size chunks of butter are fine.
In another bowl, whisk together the eggs, vanilla and 1/2 cup of the half and half (you may need to incorporate more later)
Add the raisins or other goodies to the flour mixture and then slowly add the wet ingredients and stir until everything is just moistened and holding together. Do not over mix.
On a lightly floured surface, pat or roll the dough out to 1/2 inch thick and cut with a round biscuit cutter or glass.
Place on a lined baking sheet and brush each circle with milk and sprinkle with sugar.
Place un baked scones in the freezer for 30 minutes. This will help encourage a higher rise and better texture.
Preheat the oven to 425 degrees F
Bake scones for 20-25 minutes or until they’re golden brown. Serve warm or at room temperature.
And ceck out the party over at Tidymom as well!