At Home in the Kitchen

I woke up this morning thinking about scones. Yes, scones. Of the many things I miss about being near my family, missing out on their culinary talents hangs out near the top of my list. It was always a good day when my mom would call and say "I made waffles/doughnuts/bacon/scones/etc., come get some." Now when I want delicious food that reminds me of home, I have to make it myself. Sigh. I until 7am (her time) this morning to ask my mother for her scone recipe and promptly got to work. Because they're so good, I thought I'd share the love. You can put just about any fruit/nut/confection combination. This morning I chose chocolate chips, but raisins, walnuts, pecans, cranberries, dried apricots and almonds are all delicious additions as well.

Sharon's English Tea Scones

4 cups unsifted all purpose flour

2 tbsp sugar

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

2/3 cup butter (or shortening, but I think butter is better)

1 1/3 cups half & half

1 large egg

1/4 cup golden raisins

Heat oven to 425°. Grease baking sheet. In large bowl, combine dry ingredients. Cut in butter until the batter resembles a coarse crumb (be sure not to overmix). In a small bowl, beat egg and half & half. Set aside 2 tbsp for glaze. Add remaining mixture to dry ingredients with raisins/fruit/nuts. Mix with fork just until ingredients combine, be careful not to overmix. On a lightly floured surface, knead the dough 5-6 times. Divide dough in half, and using your hands, spread dough out to a 7" circle. Cut into wedges and place 1" apart on baking sheet. Brush with reserved egg mixture, pierce each wedge with a fork. Bake 15-18 minutes until golden brown.