I made these a few days ago and they are really good. Not light and fluffy like the scones we’re all used to, but rather heavy and dense. Apparently, this is more like an English scone. Still, do not be deterred. These have a lovely layer of flavors and are very tasty with hot tea or coffee.
Honey-Sweetened Lemon Raisin Scones
2 cups whole-wheat pastry flour
1 T baking powder
¼ t baking soda
¼ t salt
6 T butter
1 cup raisins
1/2 c honey
2 t lemon zest
2 T yogurt
In a large bowl mix together the pastry flour, baking powder, soda and salt. Chop up the butter into squares and add to the flour mix. mix in the butter by using your fingers and working the butter into the flour mixture until the mix looks like coarse crumbs. In a 1 cup measuring cup measure out the honey and add the yogurt, the eggs and the lemon zest. Mix well. Add to flour/butter mixture. Stir until all has just combined. Try not to over mix this. It may still be a bit wet or sticky, but that is okay.
Lightly flour the a pastry board and dump the scone mix onto this and flatten them out to a circle that is about 8 inches. Sprinkle a little more flour on the top if it still feels sticky. Using a butter knife cut the scones into 8 wedges.
Lightly spray a cookie sheet with non-stick spray and set each scone wedge onto the tray leaving about 1 inch space between them.
Bake at 375 for about 18 to 20 minutes. Enjoy! Makes 8 scones.