Ingredients
Method
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place baking mix, baking powder, salt, sugar, and lemon zest in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in raisins. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer to a large bowl and add the raisins.
- Combine rice milk, heavy cream and vanilla in a measuring cup. Stir in liquid with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough to a starched work surface and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough into a 1 inch thick circle. Cut out the dough rounds with a biscuit cutter. Push the remaining scraps of dough into a 1 inch round again and cut out remaining scones. Place scones on a parchment lined cookie sheet (freeze what you are not eating today).
- FOR THE GLAZE simply brush tops of scones with 1 tablespoon of heavy cream and then sprinkle with 1 tablespoon sugar. Bake until scone tops are light brown, 12 to 15 minutes. If the scone was frozen, bake an extra 3 to 5 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
TO MAKE IRISH SODA BREAD: Pat the dough into a 6 inch circle round about 2 inches high. Place on a parchment lined baking sheet (or cast iron skillet). Score the dough by cutting a cross shape on the top of the loaf. Bake for 40 to 45 minutes at 400 degrees.
Reader Q&A:
Q: Hi Brenda,
Can I make these into muffins somehow?
Thanks,
Christina A: Muffins and scones are two different things. Scones are more bread-like whereas muffins are more like cakes. Muffins have a wet batter that you can pour; scone batter is more like a shapeable biscuit. Imagine with a bit of fiddling, you could come up with a version that would have the less sweet flavor of a scone, but the texture of a muffin if that is what you are going for. You would need to cream the butter and sugar, and add more liquid. (Scone recipe is about a 2:1 gm ratio for dry to wet, guessing muffin would be closer to 1:1).
Q: Hi Brenda,
Can I make these into muffins somehow?
Thanks,
Christina A: Muffins and scones are two different things. Scones are more bread-like whereas muffins are more like cakes. Muffins have a wet batter that you can pour; scone batter is more like a shapeable biscuit. Imagine with a bit of fiddling, you could come up with a version that would have the less sweet flavor of a scone, but the texture of a muffin if that is what you are going for. You would need to cream the butter and sugar, and add more liquid. (Scone recipe is about a 2:1 gm ratio for dry to wet, guessing muffin would be closer to 1:1).
