dropkick scones: the easiest, best scone yet

Okay, so these were previously known as the quick "drop" scones, which soon became the Dropkick Scones. After fiddling around with a scone recipe for a friend, this morning it became that magical moment - a fast, easy, quick scone recipe that could have multiple variations, all delicious. You can throw it together, shove it in the hot oven, take a shower, and come back 25 minutes later to the perfect, buttermelting scone you've ever had, with hints of fresh lemon zest and nutmeg, plump with raisins, golden and lumpy, just right for a smear of unsalted butter and marmalade.

Here's how to do it:

Preheat oven to 375F.

Fit a baking sheet with foil or parchment.

6 T. cold butter, cut in small pieces

1/4 cup King Arthur whole wheat flour

1 1/2 cups King Arthur all-purpose flour

2 t. baking powder

pinch nutmeg, or 8 scrapings from a whole nutmeg

1/4 t. freshly grated lemon zest

pinch salt

1 cup buttermilk

1/2 cup raisins

Place flours and cold butter pieces into a mixer bowl and mix until incorporated. It should look crumbly.

Add the nutmeg, baking powder, lemon zest and salt.

Mix well.

Pour in the buttermilk and raisins and mix until it just holds together.

Using a normal size ice cream scoop, scoop batter out onto the baking sheet. This should make 8 scones. Sprinkle with a little sugar, if desired.

Place in oven for 25 minutes - they should be golden and craggy looking.

Remove to cool on cooling rack.

Serve with soft, sweet butter and marmalade or jam, as you wish. Delicious alone, too.

These freeze well, if you have any left over!

You can add snipped apricots, figs, peaches, etc. instead of the raisins.

Enjoy!

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