At 1/4 cup sugar for a dozen big scones, this is about as little granulated sugar per serving as you can get in a sweet baked treat. True, there are plenty of raisins to sweeten things up, but at least with dried fruit you get some additional nutritional benefits along with the fructose. You can use any dried fruit you like here as well: dried cherries, chopped dried figs or dates, perhaps dried blueberries. If you’re trying to cut the processed sugar, though, beware of dried cranberries, which often have a great deal of added sugar to counteract their natural tartness.
Courtesy of Sharon Bowers
|4 cups all-purpose flour||1/4 cup sugar|
|1 teaspoon salt||1 1/2 cups raisins or golden raisins|
|1 teaspoon baking powder||1 1/4 cups buttermilk|
|1 teaspoon baking soda||1 egg|
|1/2 cup (1 stick) butter||coarse sugar for sprinkling (optional)|
Preheat the oven to 450 degrees F and lightly grease a large rimless baking sheet.
In a large bowl, stir together the dry ingredients and cut in the butter until the mixture resembles coarse crumbs. Stir in the raisins.
Beat the egg with the buttermilk. Make a well in the center of the mixture and pour in the liquid all at once. Stir just to combine, don’t overmix.
Drop 12 big scones on the baking sheet, three across, four down. Sprinkle liberally with the coarse sugar, if using. Bake for 13 to 15 minutes, until raised and golden.
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