Scones are like a cross between a pie crust with more liquid and a cake without eggs. My cherished friend and colleague
|Gold Medal bread flour (or half other brand bread flour/half unbleached all-purpose flour)|
|baking powder (use only an aluminum free variety)|
|fine sea salt||.|
|lemon zest, finely grated||.|
|heavy cream, cold|
One 8 inch round cake pan | A baking sheet lined with parchment or lightly coated with baking spray with flour
Thirty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a medium bowl, whisk together the flour, raisins, sugar, baking powder, salt, and lemon zest. Make a well in the center and pour in the honey and
Scrape the mixture onto a lightly floured surface. Gather it up and gently knead it into a soft dough.
Line the cake pan with plastic wrap and press the dough evenly into it or shape the dough into an 8 by ¾ inch thick disc. Press in any loose raisins. Cover with plastic wrap and refrigerate for 10 minutes.
Lift out the scone disc using the plastic wrap. Use a sharp knife to cut the dough into 8 even wedges. Place the wedges,
Place a linen or loose-weave towel on a large wire rack. Set the baking sheet on another wire rack. Use a pancake turner to transfer the scones to the towel. Fold the towel over loosely and let the scones cool until warm or room temperature.
Airtight: room temperature, 2 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.