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6 - 8 servings
Melissa's Corporate Chefs
1 pinch saffron
3 tablespoons sugar
1/2 cup milk, hot
2 cups sifted white flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup Thompson Seedless Raisins or Flame Seedless Raisins
Stir the saffron and sugar into the hot milk until the saffron is completely dissolved and the milk is golden colored.
Sift the flour with the baking powder and salt into a mixing bowl.
Cut in the butter until the mixture is crumbly, and add the raisins stirring until they are coated.
Add the milk mixture all at once and stir until a stiff dough is formed.
Knead lightly on a floured board until the dough is almost smooth. Divide into two parts.
Shape each into a flat round loaf, 6 inches in diameter and 3/4 inch thick.
Place on a baking sheet, cut into quarters, and sprinkle with sugar. Separate the wedges slightly.
Bake in a moderately hot (375 degree) oven for 20 - 25 minutes or until the scones are lightly browned but not over baked and dry.