Here is a tender scone, studded with raisins, from one of the
most famous hotels in London. Their elegant teas include this recipe, adapted
from "Taking Tea at the Savoy."
Savoy Raisin Scones
2 C. flour
4 t. baking powder
5 T. each: sugar, unsalted butter
1/8 t. salt
2/3 C. milk
1/2 C. golden raisins
1 egg, lightly beaten
Sift the flour and baking powder together into the container of a food processor
with the metal blade in place; add sugar and butter. Pulse until mixture
resembles fine crumbs, about 30 pulses. Place the flour mixture in a medium
bowl. Make a well in the center; add the milk and raisins. Gently stir, being
careful not to overmix.
Place dough on lightly floured surface; knead lightly 2 or 3 times. Roll dough
to 3 /8-inch thickness. Cut out scones with a 2 1/2-inch round cookie cutter.
Leftover dough scraps can be re-rolled for cutting. Place rounds on a greased
baking sheet; brush egg on tops with pastry brush. Let stand 15 minutes. Heat
oven to 400 degrees. Bake scones until lightly browned, 15 minutes. Serve warm.
