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Orange Raisin Scones

This versatile scone recipe is good for breakfast and lunch. Butter adds rich flavor and contributes to a tender texture when used as an ingredient in homemade breads. You can sprinkle scones with mixture of cinnamon and sugar before baking for tasty variation of this easy scone recipe.

Ingredients:

1 cup all-purpose flour

1/3 cup raisins

1/2 teaspoon finely shredded orange peel

2 tablespoons sugar

1½ teaspoons baking powder

1/4 cup (1/2 stick) cold butter, cut up

Pinch of salt

1 large egg, beaten

1/3 cup sour cream or plain yogurt


TOPPING (optional):

2 teaspoons granulated sugar

1/2 teaspoon ground cinnamon


Directions:

1. Preheat oven to 425º F (220º C).

2. In a medium mixing bowl, sift together flour, baking powder and salt. Stir in sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Make a well in the center.

3. In a small bowl, stir together egg and sour cream or yogurt and add at once to flour mixture. Using a fork, stir until just moistened. Turn dough onto lightly floured surface and quickly knead by gently folding and pressing dough (about 8 to 10 strokes).

4. Pat and lightly roll dough into 6-inch circle. Using a round cutter, cut dough into scones. You can also make vedges by using a sharp knife, and cut dough into 6 or 8 vedges.

5. In a small bowl, combine sugar and cinnamon and sprinkle over scones before baking (optional).

6. Place scones 1 inch apart on baking sheet and bake for about 10 to 12 minutes or until done.

7. Remove from baking sheet and cool 5 minutes on wire rack before serving.


Orange Raisin Scones

Did You Know?

"The challenging complexity of obesity:

Obesity is an enormously complex problem, with inputs from several places. Genetics is one—we know that about 60-to-70 percent of the risks of obesity are inherited. If we don't now take this as an urgent, national priority, we are all—individually and as a nation—going to pay a very serious price.

Obesity, especially in the abdominal area, makes you resistant to your own insulin. So what happens? Your pancreas tries to keep up by making more insulin to keep your blood glucose from rising too high. Ultimately, it gets exhausted, and the cells that are making the insulin are now themselves sick, because of being over stimulated. Then, diabetes ensues."

(Dr. Francis Collins, Director of the National Institutes of Health NIH)