More About This Recipe
Did you know that the word "scone" is actually pronounced "skahn"?
And apparently, they originated in Scotland, not England, as I once naively believed (or so that's the rumor, but I'm no historian).
Either way, I'm glad they made their way across the pond.
I first made scones with my little brother on my blog when he needed to make them for a school project (which really meant I had to make his project for him, and tell him later how to make it. I'm such a pushover). We made a sweeter type of scone then, and though it was buttery and delicious, after eating just one, I felt a little sugared out.
So when I found this lovely scone recipe for Golden Raisin & Caraway Scones, I found my perfect scone match.
These scones provide an equal balance of sweet and savory with the unique combination of raisins and caraway seeds. What's also nice about them is they're not nearly as crumbly as scones normally are (which sometimes annoys me). And the mixed textures of the chewy raisins and crunchy caraway seeds take these scones to yet another level of deliciousness.
If you're not feeling the raisin-caraway seed mixture, you can substitute 1 cup chopped fresh fruit for it, and only use ¾ cup buttermilk. Also be sure to use aluminum-free baking powder, otherwise you'll end up with a lovely blueish tint to your scones.
This recipe is fairly flexible in yield and shape, meaning you can make these into round scones if you please and you could either end up with 12 or 24 scones, depending on how overzealous you get with the bench scraper. Either way, you'll end up with a delicious scone - er, "skahn" - for your next high tea.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!