(Photo by Cerise Ostrem)
How-To: Sister Scones
By Selma Komisky and Zelda Dominguez
Fall is a great time to bake and its even more fun when you get to do it with your sister. So even if you don’t have a biological sister, grab your sister in Christ, get in the kitchen, and enjoy some much needed tea time together.
Here are some easy to follow recipes shared by two sisters, Selma and Zelda.
Golden Raisin Scones
2 cups all-purpose flour
2 Tbs. sugar
2 tsp. baking powder
½ cup butter or margarine cut into small pieces
¾ tsp. salt
¼ tsp. baking soda
½ cup golden raisins
½ cup buttermilk
2 eggs divided
Preheat oven to 400, Combine flour, sugar, baking powder, soda, and salt. Using a pastry blender or a knife, cut in butter until mixture creates course crumbs. Stir in raisins, combine buttermilk with 1 egg, and stir into flour mixture until just combined. On a lightly floured surface, work dividing dough in half. Pat each half into 5’ disk and cut each disk into six wedges. Place wedges on ungreased baking sheet. Combine remaining egg with 1 Tbs. water. Brush wedges with some egg mixture then bake 15-18 minutes or until golden brown. Cool on wire racks.
Makes 12 scones
For flaky scones make sure butter and flour mixture resembles course crumbs with some larger pieces.
Lightly stir wet ingredients into dry mixture. Dough will be sticky so be careful not to overly mix or scones will be tough and dry.
Divide dough into two pieces. On a lightly floured surface work evenly by patting each piece into a 5’’ disk.
Using a sharp knife dipped in flour, cut each disk of dough into six wedges. Transfer wedges to ungreased baking sheet.
Enjoy served by itself or accompanied with clotted (Devonshire) cream and marmalade (use any flavor of preserve that you like).
Quick recipe for Clotted Cream (Devonshire Cream)
1-8oz whipped cream cheese (make sure to use only whipped cream cheese)
½ cup sour cream
1-2 Tbs. powder sugar
1tsp vanilla extract
Combine all ingredients together and serve with scones.