The Art of the Meal

Here's another take-off on Stonewall Kitchen's Traditional Scone Mix. Like our previous recipe for Cadamom Cranberry Scones, if you increase the number of recommended scones per package and use light butter – you'll have 100-calorie scones even after adding raisins.

1. Place 1/2 of Stonewall Kitchen's Traditional Scone Mix (about 1-1/2 cups) into medium size mixing bowl, add cinnamon and combine (see note below).
2. Cut cold butter up into small pieces, and cut into dry mix 'til crumbly.
3. Add chopped raisins, and stir to evenly distribute. (Chopping allows you to use less fruit, because – though fruit pieces are smaller – you'll have more of them to disperse throughout the mixture.)
4. Stir in 3 tablespoons ice cold water with a fork until the crumbly mixture starts to bind together. (It may not seem like enough water, at first; but, keep stirring and occasionally pressing with the fork – and more and more of the mixture will start to cohere.)
5. Cover dough with a clean cloth and let rest in refrigerator for 20-30 minutes.
6. Remove from fridge, dust hands with flour, and knead mixture quickly into a ball. (Don't work it too much; just get it to basically stick together.)
7. Re-flour hands, and place dough ball on a floured pastry (or regular cutting) board.
8. Pat into a 1/2-inch thick, 6-inch diameter circular disc, and cut into 10 pie-wedge pieces.
9. Transfer scones to cookie sheet covered with parchment – or (my preference) pizza stone lightly doused with cooking spray.
10. Bake in pre-heated 450˚ oven for 10-12 minutes, until lightly browned.
11. Place scones on wire rack and let cool.

NOTE: You can also make the whole mix (of course) by doubling all the ingredients. If you do, I still recommend halving your dough into 2 discs and dividing each into 10 wedges – rather than dividing one large disc into 20 scones. PLUS . . . working up each batch separately allows you to add different ingredients to the second batch, and offer family and friends a choice, such as: Cardamom Cranberry.

Suggested serving: Drizzle a little Cinnamon Icing over scones with a fork (adding 8-10 calories per mini-scone) and have one with some green Jasmine tea.

Cinnamon Icing:

1. Combine 6 tablespoons of powdered sugar with 1/8 teaspoon cinnamon.
2. Add just enough water for a drizzling consistency and mix well.
3. Scoop some of the icing onto a fork and drizzle it across the scones.

TIP: Leave scones on rack after they’ve cooled, place parchment paper beneath, and drizzle icing across. For me, a good half of the icing always ends up on the parchment, so I figure the calories to be the remaining 3 tablespoons per 10 scones (i.e., 8-10 calories apiece) – assuming I don't get carried away with my fork.

Visit our store for bulk food buys, and suggested cooking and kitchen paraphernalia.

Loading mentions Retweet