I baked these scones with golden raisins off a recipe from our Town Crier. The baker won a second place blue ribbon on this submittal. Inspiration to bake came from Mike. Interestingly, the Crier's photo also came out of focus like Mike's in the foreground.
Running has been five easy yesterday and four easy today.
SCONES with Golden Raisins and Pecan Nuts
1/2 cup milk
1/2 cup heavy cream
1 large egg
1/2 cup golden raisins
1/3 cup chopped pecan nuts
2 teaspoons lemon juice
3 cups flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup unsalted butter, cut up
Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper, or a silicone sheet, or grease and flour it. Combine milk, cream, egg, in a small bowl and beat with a fork. Add golden raisins, pecan nuts and lemon juice. Stir dry ingredients together in a mixing bowl. Add butter and cut it in until almost incorporated. Stir in milk mixture just until it holds together. On a lightly floured surface, turn out the dough and knead very quickly and gently. Pat into a round one- to one-and-a-half inches thick and cut scones. Place on baking sheet, glaze with egg-white and sprinkle with a little sugar. Bake for 15 minutes until golden brown. Serve with butter, jam and cream.