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Snowy day scones…

Snowy day scones…

It has snowed all day long…a beautiful blanket of white.  My daughter, who is accustomed to driving in this after almost 15 years in Iowa, said that it was icy and treacherous driving and admonished me to stay home!  I did.

I put on a CD by Norah Jones and headed to the kitchen – something that I rarely do now for the purpose of “cooking for one”.  Obviously, I need to get over that and cook for myself.  I must get over it.  I’m working on it.

There were two fresh juicy lemons in the fruit bowl, and I decided to make my favorite lemon raisin Scottish scones.  Scotland…  I’ve held on to a small account for years that I’ve called my “U.K. account”.  I haven’t used it to travel yet and hope I don’t have to use it for my “old age”.  I picture myself in England or Ireland or Wales…but, most especially, I picture myself in Scotland enjoying tea and scones in a quaint little tea shoppe.  I have a vivid imagination.



 When the scones came out of the oven, I glazed them with the juice of one-half lemon and enough powdered sugar for the right consistency.  Then I enjoyed a delicious warm scone with a cup of Constant Comment tea and watched the snow fall…

Dianne’s Raisin Lemon Scones

2 cups unbleached, all-purpose flour

3/4 cup sugar

4 teaspoons baking powder

pinch of salt

6 tablespoons butter

1 cup raisins

1/2 cup plain or vanilla yogurt

2 beaten eggs

1 teaspoon lemon extract or lemon juice

zest of one fresh, washed lemon

Preheat oven to 425 degrees.  Spray a cookie sheet or stoneware pan with cooking spray.

Whisk together dry ingredients + lemon zest.  Cut the butter in gently until mixture resembles “crumbs”.  Combine the yogurt and beaten eggs and add to ingredients.  Add the raisins.  You may need to add 2 – 3 tablespoons of milk to make it a dough you can work with.  Gently work the dough adding a little flour if needed.  Form a circle and pat it down on your stoneware pan or cookie sheet.  Use a pizza cutter to score the dough.  Bake at 425 degrees for about 12 – 15 minutes (depending on oven) or until golden.  Glaze the scones while still warm.  Enjoy!

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