Today, instead of falling into a book, I made these charming, delicious scones again, happy to be mixing the dough, and, 25 minutes later, eating those hot, flaky bites, with puddles of melting butter, scented with lemon and nutmeg, juicy raisins, and a swift small sprinkling of sugar on top; wondering if my grandmother-I-never-knew was as pleased with them as I am.
To make about 8 scones:
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
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.
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.